Squash & Parmesan Crustless Mini Quiches and an appetizers round-up

Squash & Parmesan Crustless Mini Quiches and an appetizers round-up might be just the morn meal you are searching for. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 13g of fat, and a total of 172 calories. For 56 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 878 people were glad they tried this recipe. Head to the store and pick up black pepper, eggs, cream, and a few other things to make it today. It is brought to you by Simple Bites. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 42%, this dish is solid. Similar recipes include Mini Quiches (Crustless), Crustless Mini-quiches, and Crustless Mini Quiches.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

1/4 cup Panko or bread crumbs

2 Tablesppons soft butter

3/4 cup roasted butternut squash pulp

1/2 cup 15% cream (coffee cream, half and half, etc)

4 eggs

2 Tablespoons chopped fresh parsley

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

Equipment:

mini muffin tray

mixing bowl

muffin liners

whisk

oven

frying pan

butter knife

Cooking instruction summary:

Preheat the oven to 350F. Generously butter a non-stick 24-cup mini muffin tin and sprinkle the cups with the Panko. Over the kitchen sink, rotate the pan so that the breadcrumbs stick to the sides of the mini muffin cups somewhat. Don't worry if they are not fully coated; they shouldn't be.In a medium sized mixing bowl, beat the eggs with a whisk until bubbles form. Add squash pulp and whisk into the eggs. Don't worry if a few lumps remains. Add the cream and mix again.Beat the salt, pepper, Parmesan and parsley into the egg mixture.Spoon two tablespoons of quiche batter into each mini muffin tin. You should have just enough for 24 mini quiche.Place the pan in the oven and bake for 15 minutes or until set. Remove from oven, run a butter knife around the edges of the mini quiche and place on a serving platter. Serve hot.

 

Step by step:


1. Preheat the oven to 350F. Generously butter a non-stick 24-cup mini muffin tin and sprinkle the cups with the Panko. Over the kitchen sink, rotate the pan so that the breadcrumbs stick to the sides of the mini muffin cups somewhat. Don't worry if they are not fully coated; they shouldn't be.In a medium sized mixing bowl, beat the eggs with a whisk until bubbles form.

2. Add squash pulp and whisk into the eggs. Don't worry if a few lumps remains.

3. Add the cream and mix again.Beat the salt, pepper, Parmesan and parsley into the egg mixture.Spoon two tablespoons of quiche batter into each mini muffin tin. You should have just enough for 24 mini quiche.

4. Place the pan in the oven and bake for 15 minutes or until set.

5. Remove from oven, run a butter knife around the edges of the mini quiche and place on a serving platter.

6. Serve hot.


Nutrition Information:

Quickview
171k Calories
7g Protein
12g Total Fat
6g Carbs
3% Health Score
Limit These
Calories
171k
9%

Fat
12g
20%

  Saturated Fat
7g
44%

Carbohydrates
6g
2%

  Sugar
0.87g
1%

Cholesterol
142mg
48%

Sodium
413mg
18%

Get Enough Of These
Protein
7g
16%

Vitamin A
2496IU
50%

Vitamin K
23µg
22%

Selenium
12µg
17%

Calcium
147mg
15%

Phosphorus
142mg
14%

Vitamin B2
0.21mg
12%

Vitamin B12
0.41µg
7%

Vitamin C
5mg
7%

Folate
26µg
7%

Vitamin B5
0.64mg
6%

Iron
1mg
6%

Vitamin B1
0.08mg
5%

Vitamin E
0.81mg
5%

Vitamin D
0.77µg
5%

Zinc
0.76mg
5%

Manganese
0.1mg
5%

Vitamin B6
0.1mg
5%

Magnesium
17mg
4%

Potassium
142mg
4%

Vitamin B3
0.58mg
3%

Copper
0.05mg
3%

Fiber
0.62g
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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