Mini Quiche

I just bought 4 individual mini tart pans. Please excuse all the individual mini tarts I’ll be making in the near future.


I N G R E D I E N T S

  • 1 pie crust (homemade or store-bought, doesn’t matter)
  • 4 eggs
  • 2 egg yolks
  • 1/3 cup of nonfat, plain, Greek yogurt
  • 1/2 cup of steam broccoli, chopped
  • 1/2 cup of diced potatoes, pan fried with onion
  • 1/3 cup of shredded parmesan and mozzarella medley
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

D I R E C T I O N S

  1. Preheat the oven to 350Β°F
  2. Divide the pie crust into 4 and press into 4 4-inch tart pans (or one regular sized pie pan). Blind bake for 10 minutes. Remove from the oven.
  3. In a bowl, whisk together the eggs, yogurt, cheese, salt, and pepper.
  4. Divide the broccoli and potatoes between the 4 shells and fill with egg mixture.
  5. Sprinkle extra cheese on top, if desired.
  6. Bake for about 20-25 minutes until egg mixture is set.

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