Broccoli and Red Pepper Quiche Cups

I realize that the holidays are over, and it would have been much better all round if I had posted this party-in-a-muffin-cup recipe a month ago, but you know what they say – better late than never.  And just think – now everyone around you is swilling down Slimfast and choking back fat-free 100-calorie snack packs while you get to eat party food.  Every. Single. Day.  HURRAH!

Broccoli and Red Pepper Quiche Cups
The original *SANE Quiche Cups were a huge hit, so it seemed only right to expand the repertoire of this perfect lunch and snack food.  The inaugural version was required to include two of my favorite veggies – leeks and mushrooms – but once I’d got that out of my system I was free to branch out into the vegetable kingdom with abandon.  I also changed the base up to include more protein in the form of Greek yogurt.

Eat them on their own.  Eat them alongside a big, fat salad.  Eat them with a veggie stir-fry.  Eat them hot straight out of the oven, or cold the next day.  Make a big batch on Sunday and have them ready to go in the ‘fridge for the week.  Eat them as a snack when you get the munchies.  Eat them hot for breakfast with some bacon.

Just eat them.  You’ll love ’em.

Broccoli and Red Pepper Quiche Cups
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 3 oz / 85g red pepper, finely chopped
  • 4 oz / 110g broccoli, finely chopped
  • 2 oz / 55g sharp cheddar cheese, grated
  • 11 eggs
  • 1/4 cup 2% greek yogurt (Non-fat yogurt will not work!!)
  • 1 tsp dried parsley
  • sea salt and pepper
Instructions
  1. Place 12 silicone cups in a muffin pan.
  2. In a bowl, mix red pepper, broccoli and cheese well.
  3. Divide vegetable and cheese mix evenly between the 12 silicone cups.
  4. Place eggs, parsley, pepper and Greek yogurt in a bowl and whisk well.
  5. Pour egg mixture into a jug and carefully fill each silicone cup almost full.
  6. Carefully place muffin pan into the center of the oven, pre-heated to 375 degrees F.
  7. Bake 30 minutes until risen, puffy and golden brown. They will rise well above the cups. They are ready when a skewer comes out cleanly.
  8. Remove from oven and carefully tip each quiche out of the cups.

Broccoli and Red Pepper Quiche Cups

 

 

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  • Tanya - Hey Carrie,

    I just wanted to let you know that I tried this recipe for the first time just now (couldn’t before as I can’t get greek yoghurt where I live, so I made my own)…. it is DEVINE!!!!! Thank you so much for your efforts to provide us with such delicious recipes :-)ReplyCancel

  • Kelly - Hey!!
    Those are amaaazing! Mine lacked of cheese a little cause i didn’t have enough at home but they were still great!

    You’re really making this sane lifestyle so much easier :)
    Thznk youuu :) can’t wait for more recipes !ReplyCancel

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