VEGGIE QUICHE SLICES
1 small container of egg whites from organic free range chiks
7 regular eggs with egg yolks
Whip or blend the egg whites and regular eggs
Place in a large bowl.
Add 2/3 can of diced tomatoes
1 small can of sliced mushrooms
1/2 cup of torn small field greens
@ 4 ounces or 2/3rds cup of diced cheese ( I used diced cheddar cheese but you can use any sort of cheese you want)
Diced @ 1/4 of an onion ( does not matter what sort of onions) Put the onions, mushrooms, tomatoes, field greens and cheese in the egg mix.
Add seasonings to the egg n veggies then whip or blend.
Season with 3 tablespoons of each of the following: black pepper; sea salt; cinnamon; dill; turmeric; sugar (or stevia if you want a non-sugar alternative); lemon pepper
I POURED THE MIX INTO 2 SMALL CAKE PANS AND A MUFFIN TIN. I coated the cake pans and muffin tins with olive oil to reduce sticking. YOU CAN COOK A TRADITIONAL quiche however you want. @ 40 MINUTES TO AN HOUR. There is no set time. Muffins cook in @ 20-30 minutes so cook faster than a quiche cake.. The thing is to make sure it cooks thru. I use a toothpick test then a knife test to make sure it cooks thru. After it is cooked. Let it cool @ 10 minutes then you can slice the quiche cake and I suggest using wax paper if you are stacking slices.
Place in oven and BAKE AT 400 DEGREES FOR @20-30 minutes for muffins and @ 40 minutes to an hour for quiche cake. Again the key is making sure it cooks thru as there is no one set time to bake.
--
1 small container of egg whites from organic free range chiks
7 regular eggs with egg yolks
Whip or blend the egg whites and regular eggs
Place in a large bowl.
Add 2/3 can of diced tomatoes
1 small can of sliced mushrooms
1/2 cup of torn small field greens
@ 4 ounces or 2/3rds cup of diced cheese ( I used diced cheddar cheese but you can use any sort of cheese you want)
Diced @ 1/4 of an onion ( does not matter what sort of onions) Put the onions, mushrooms, tomatoes, field greens and cheese in the egg mix.
Add seasonings to the egg n veggies then whip or blend.
Season with 3 tablespoons of each of the following: black pepper; sea salt; cinnamon; dill; turmeric; sugar (or stevia if you want a non-sugar alternative); lemon pepper
I POURED THE MIX INTO 2 SMALL CAKE PANS AND A MUFFIN TIN. I coated the cake pans and muffin tins with olive oil to reduce sticking. YOU CAN COOK A TRADITIONAL quiche however you want. @ 40 MINUTES TO AN HOUR. There is no set time. Muffins cook in @ 20-30 minutes so cook faster than a quiche cake.. The thing is to make sure it cooks thru. I use a toothpick test then a knife test to make sure it cooks thru. After it is cooked. Let it cool @ 10 minutes then you can slice the quiche cake and I suggest using wax paper if you are stacking slices.
Place in oven and BAKE AT 400 DEGREES FOR @20-30 minutes for muffins and @ 40 minutes to an hour for quiche cake. Again the key is making sure it cooks thru as there is no one set time to bake.
Comments
Post a Comment