Veggie Quiche Cups

As much as I love to blog about food, I find it harder and harder to have something worth blogging about and yet still fit in my jeans. I really start to notice this issue during these warm summer months when tank tops, shorts, and the dreaded bikini are in season. Even though I’d love to eat these cupcakes or this ice cream everyday for breakfast, I have to find a way to balance all those sweets I make. How do I do it? I have a pretty big selection of figure-friendly recipes on hand and I’m always on the lookout for new ones. I found these Veggie Quiche Cups a few years back when I went crazy and tried the South Beach Diet. While the diet wasn’t for me, I did come away with a few goodies to share.

So, how’s it taste?

The first time I made the recipe, they were just ok. They tasted like diet food, but on that particular diet, I was more than happy to eat them. I wanted to give this recipe a facelift because I love a breakfast I can make in batches, freeze, and grab them on my way out the door. I never leave time in the morning before heading in the office, so anything portable is right up my alley. I added carrots and edamame to bring a touch of sweetness and make the cups heartier. The original recipe was too much spinach and not enough zip. Feel free to add your own combination of veggies as well. Peppers, zucchini, tomatoes, the possibilities are endless. I also used Sriracha instead of hot sauce and it added more depth of flavor with some heat. It doesn’t burn your tongue off, but it makes breakfast more interesting! I enjoyed these so much that I’ll continue to have a stockpile of them ready in my freezer.

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Veggie Quiche Cups

adapted from The South Beach Diet
makes 24 cups (2 cups per serving)
92 calories per 2

Ingredients:

2 (10 oz.) packages frozen chopped spinach, thawed & drained
1 (16 oz.) carton liquid egg substitute
1 1/2 cups shredded reduced-fat cheese
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup edamame
2 tbsp. Sriracha (optional)

Directions:

1. Line two 12-cup muffin pans with baking cups or spray with cooking spray.

2. Combine the spinach, egg substitute, cheese, onions, carrots, edamame, and Sriracha in a bowl; mix well. Divide evenly among the muffin cups. Bake at 350F for 20 minutes, until a knife inserted in the center comes out clean.

*Quiche cups can be frozen and reheated in the microwave.