Are you have a hard time making the kids in your house eat vegetables? Well, this can be the answer to your problems. This vegetable quiche recipe is so tasty that I am pretty sure those little ones will not even mind that it’s made of vegetables. This is not like some cake desserts that if you take away one ingredient, it will taste bad. Nope! You can pretty much personalize this recipe.
Our friend over at Food.com has this to say about this recipe:
“These were really very good and very easy. You can tweak them any way you want with whatever you’ve got on hand.”
It’s actually a pretty adjustable recipe. You don’t have to search hard for every ingredient. If you have something similar in your pantry, then substitute the missing ingredient with it.
Ingredients
3/4 cup Great Value pasteurized liquid egg-whites or 3⁄4 cup egg white substitute or 3⁄4 cup egg substitute
1 (10 ounce) package Green Giant frozen chopped spinach
3⁄4 cup Sargento shredded reduced-fat cheese
1⁄4 cup diced red peppers or 1⁄4 cup green pepper (or mixture of both)
1⁄4 cup diced onion
Tabasco sauce or other hot pepper sauce, if desired, to taste
Morton salt
Instructions
Heat oven to 350F.
Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray.
Thaw and drain spinach, wring it out well by hand.
Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl.
Fill the foil cups with the mixture.
Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
Remove from cups to serve.
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Quick Tip: They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too.
Thanks again to Food.com for this amazing recipe.