Ingredient Quantity
Large eggs 6
Heavy cream 1/4 cup
Shredded cheddar cheese 1/2 cup
Diced red bell pepper 1/4 cup
Diced onion 1/4 cup
Fresh spinach, chopped 1/2 cup
Salt 1/4 teaspoon
Black pepper 1/4 teaspoon
Olive oil 1 tablespoon
Instructions:
Preheat Oven & Prep Pans: Preheat your oven to 375°F (190°C). Lightly grease four individual-sized foil pans with olive oil.
Sauté Vegetables: In a medium skillet, heat the 1 tablespoon of olive oil over medium heat. Add the diced onion and diced red bell pepper, and sauté for about 5 minutes until they are softened.
Wilt Spinach: Add the chopped fresh spinach to the skillet and cook until it is wilted, which should take about 2 minutes. Remove the skillet from the heat and set the cooked vegetables aside.
Prepare Egg Mixture: In a large bowl, whisk together the 6 large eggs, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Assemble Quiches:
Divide the sautéed vegetables evenly among the four prepared foil pans.
Pour the egg mixture over the vegetables in each pan, filling them about three-quarters full.
Sprinkle the 1/2 cup shredded cheddar cheese evenly on top of each quiche.
Bake: Place the foil pans on a baking sheet (for easier handling and stability) and bake in the preheated oven for 20-25 minutes, or until the quiches are set in the center and the tops are golden brown.
Cool & Serve: Allow the quiches to cool slightly before serving.
Enjoy your delicious Low Carb Mini Vegetable Quiches!
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