Green Eyed Nutrition

Small Bites...Quinoa Cups

Nov 28, 2014

These mini quiches are perfect for a quick snack, for breakfast or even dinner for your little ones. I make a large batch and freeze whatever I don't devour on the spot. They provide healthy protein, are low fat and couldn't be easier to prepare. 

ham and cheese quinoa quiche.jpg

Prep Time: 15 minutes

Cook Time: 15-20 minutes


2 cups cooked quinoa (I use precooked from the freezer case)

2 medium eggs

2 egg whites

1 cup shredded zucchini

1 cup shredded sharp cheddar cheese

½ cup diced ham

2 tbsp grated parmesan cheese

2 green onions, sliced

¼ cup chopped parsley (optional)

¼ tsp salt

¼ tsp pepper



Preheat oven to 350F. Add all ingredients to a large mixing bowl; mix to combine.

Liberally spray your mini muffin tin with non-stick cooking spray. Spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown.

Let them cool in the pan for 5-10 minutes. (Note: if you undertake these, they won't come out of the pan. Use a toothpick and make sure it comes out clean.)

To freeze: Place baked quiches on a parchment lined cookie sheet and freeze them until solid. Transfer to a freezer bag. Microwave on a microwave safe dish for 1- 11/2 minutes or bake at 350F for 10-15 minutes to reheat.






Category: Recipes

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