Last night, I made broccoli cheddar mini quiches:
2 egg whites
1/2 c. 1% milk
2 T. fat free half and half
6 T. shredded cheddar
1 c. broccoli, steamed and chopped
2 T. fresh flat leaf parsley, chopped
1 scallion, chopped
salt and pepper
Whisk together eggs, egg whites, milk, and half and half . Pour evenly into 6 muffin cups (coated with non-stick spray). Add 1 T. cheese to each cup. Divide the broccoli, parsley, and scallions evenly between the cups. Sprinkle salt and pepper to taste, and lightly stir each cup with a fork.
Bake at 325 for 25 minutes. They will be puffed up when they come out of the oven but will deflate after a few minutes.
My thoughts: They need a crust. That is the main factor (for me at least) that makes quiche so enjoyable. Also, next time I will use all fat free half and half instead of milk, because I wanted to be a little creamier, and using all FF H&H won't add that many extra calories. So, I think I should rename them Broccoli Cheddar Baked Eggs until I tweak the recipe. Don't get me wrong, however, because they were still quite good.