Herbed Ricotta Mini Quiches

Low Sodium Low Potassium Low Protein Vegetarian No Shellfish Nut-Free American Dinner Lunch

Herbed Ricotta Mini Quiches

Low Sodium Low Potassium Low Protein Vegetarian No Shellfish Nut-Free American Dinner Lunch
12 mini quiches
Prep time: 25 minutes
Total time: 55 minutes

Description

Whole-wheat sandwich bread makes for a crust that's easy to cut and stuff into muffin tins in this easy quiche recipe. As beaten eggs heat, steam releases, creating air pockets that make these quiches rise and puff out of the muffin tin, like a soufflé.

Directions

  1. Preheat oven to 350°F. Coat a muffin tin with cooking spray.
  2. Using a 4-inch biscuit cutter, cut a circle out of the center of each bread slice. Press each bread circle into a cup of the prepared muffin tin (reserve the remaining bread for another use). Bake until the bread is lightly toasted but not browned, about 7 minutes.
  3. Meanwhile, whisk eggs in a large bowl. Whisk in milk, half-and-half, parsley, chives, dill, pepper and salt. Divide the mixture among the bread cups. Mix ricotta and garlic powder in a small bowl and dollop 1 1/2 teaspoons of the mixture onto each mini quiche.
  4. Bake until browned and the filling is set, about 30 minutes. Let cool for 5 minutes before serving.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories226 cal
  • Total Fat9.4 g
  • Saturated Fat4.3 g
  • Cholesterol141 mg
  • Sodium363 mg
  • Carbohydrate Total22.1 g
  • Protein13.1 g
  • Phosphorus231 mg
  • Potassium262 mg
  • Fiber2.7 g
  • Calcium185 mg

Ingredients

  • 12 slices soft whole-wheat bread
  • 4 large eggs
  • 1 cup whole milk
  • ⅓ cup half-and-half
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 6 tablespoons whole-milk ricotta
  • ¼ teaspoon garlic powder

Ingredients

  • 12 slices soft whole-wheat bread
  • 4 large eggs
  • 1 cup whole milk
  • ⅓ cup half-and-half
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 6 tablespoons whole-milk ricotta
  • ¼ teaspoon garlic powder
  • 12 slices soft whole-wheat bread
  • 4 large eggs
  • 1 cup whole milk
  • ⅓ cup half-and-half
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 6 tablespoons whole-milk ricotta
  • ¼ teaspoon garlic powder

Description

Whole-wheat sandwich bread makes for a crust that's easy to cut and stuff into muffin tins in this easy quiche recipe. As beaten eggs heat, steam releases, creating air pockets that make these quiches rise and puff out of the muffin tin, like a soufflé.

Directions

  1. Preheat oven to 350°F. Coat a muffin tin with cooking spray.
  2. Using a 4-inch biscuit cutter, cut a circle out of the center of each bread slice. Press each bread circle into a cup of the prepared muffin tin (reserve the remaining bread for another use). Bake until the bread is lightly toasted but not browned, about 7 minutes.
  3. Meanwhile, whisk eggs in a large bowl. Whisk in milk, half-and-half, parsley, chives, dill, pepper and salt. Divide the mixture among the bread cups. Mix ricotta and garlic powder in a small bowl and dollop 1 1/2 teaspoons of the mixture onto each mini quiche.
  4. Bake until browned and the filling is set, about 30 minutes. Let cool for 5 minutes before serving.
© Meredith Operations Corporation. All rights reserved. Used with permission.