Roasted Vegetable Crustless Quiche Muffins

Try some delicious Roasted Vegetable Crustless Quiche Muffins. Yield: Makes 12 muffins or one 9 inch pie active time: 10 minutes , total time: 30 minutes (not including cooling)
Difficulty Cost
Category:  Appetizers / Hors d'oeuvre  -  Author: Sandra
Ready in: 30 min  -  Cooking time: 20 min  -  Waiting time: 20 min
Rating
Roasted Vegetable Crustless Quiche Muffins

Ingredients

For 1 people ()

  • 1 cup(s) large eggs (for Egg Mixture)
  • 0.5 cup(s) block of tofu (for Egg Mixture)
  • 1 cup(s) skim milk (for Egg Mixture)
  • 1 cup(s) chia seed (for Egg Mixture)
  • 0.5 cup(s) bread crumbs (for Crust)
  • 0.5 cup(s) cooked lentils (for Crust)
  • 1 cup(s) chopped onions sautéd(Optional Veggies to add)
  • 1 cup(s) diced cooked sweet potato (Optional Veggies to add)
  • 1 cup(s) kale raw (Optional Veggies to add)
  • 1 cup(s) leeks sautéd (Optional Veggies to add)
  • 1 cup(s) broccoli par boiled (Optional Veggies to add)
  • 1 cup(s) cilantro raw(Optional Veggies to add)
  • 1 cup(s) parsley raw (Optional Veggies to add)

Directions

  1. Preheat oven to 425°F with rack in middle.
  2. Butter and flour quiche dish or muffin pan (most of us do not like to use butter, but honestly this is the only thing that keeps them from sticking, just use it sparingly). *
  3. Mix the bread crumbs and lentils together (you can also add flaxseed).
  4. Pack one tablespoon of the crust in each muffin cup to form a base and loosely press down. Then fill each cup with the vegetable combination and top with the egg mixture.
  5. Bake for 20 minutes.

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