Bacon-Broccoli Quiche Cups Recipe

Bacon-Broccoli Quiche Cups Recipe photo by Taste of Home

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Chock-full of veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic at Irene Steinmeyer’s home in Denver, Colorado. TIP: For a tasty variation, try substituting asparagus for broccoli and Swiss for cheddar cheese.—Irene Steinmeyer, Denver, Colorado

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Bacon-Broccoli Quiche Cups Recipe

Prep: 10 min. Bake: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

4 bacon strips, diced
1/4 cup fresh broccoli florets
1/4 cup chopped onion
1 garlic clove, minced
3/4 cup egg substitute
1 tablespoon dried parsley flakes
1/8 teaspoon seasoned salt, optional
Dash pepper
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons chopped tomato

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, cook broccoli and onion over medium heat for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
Pour into two 10-oz. ramekins or custard cups coated with cooking spray. Bake at 400° for 22-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Facts 1 quiche equals 170 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 576 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Bacon-Broccoli Quiche Cups in Comfort Food Diet 2011 , p38