Mini Southwest Crustless Veggie Quiche Recipe
I have been overweight most of my adult life. After 3 kids, I put on an extra 30-45 pounds. I wasn’t exactly happy with this weight, but I adjusted.
A few years ago, I decided I was tired of carrying those extra pounds. So I decided it was time to make some changes.
I decided I was going to get my health back. I changed the way I ate, got active and finally started to lose those excessive pounds.
Now, many of my meals are vegetarian. I have cut back tremendously on eating red meat, limiting my animal proteins to chicken and fish.
I will admit, I was worried most of my meals would lack flavor and variety and I would be bored within a few weeks. Well, nothing could be farther from the truth!
I am finding so many recipes, like my new favorite Veggie Quiche Recipe, that fit into my meal plan and am even creating recipes of my own! I have had a lot of fun playing around with different flavors and am trying new foods all the time!
I am working out 5-6 days a week, so I need to fuel my body appropriately. I usually work out in the morning, so I want to be sure I eat a breakfast that will carry me through a 2 hour workout.
My Crustless Mini Southwest Veggie Quiche Recipe is exactly what I need! They are packed with veggies, protein and lots of flavor! I eat 2-3 before my workout and I am good to go until lunch!
If you want to change this Veggie Quiche Recipe, go for it! You can add bacon, sausage, turkey or cheese. Just pack it with the ingredients you love. Enjoy playing with different spices and flavors. That is what is most important!
- 3 cups egg substitute (I used a Southwest flavored option)
- 1 cup broccoli, chopped fine (I used my food processor)
- 1 cup diced bell peppers (I used red, yellow and orange)
- 1/4 cup diced sweet onion (you can use more, but my hubby isn't crazy about onions)
- 1 small can of diced green chilies
- 1/2 cup mushrooms, chopped fine
- 1 can of black beans, drained
- 1 - 1 1/2 cups shredded cheese (I used pepper jack)
- 2 cups salsa or picante sauce
- 1/2 cup sour cream
- Preheat oven to 375. Spray regular muffin pan with cooking spray.
- In a medium bowl, combine all your vegetables & black beans and stir. Add your egg substitute.
- Using a measuring cup add your mixture into your muffin pan, about 3/4 full
- Add a sprinkle of cheese.
- Bake for 20-25 minutes. Remove and allow to cool 5-10 minutes.
- Top with a small amount of salsa/picante sauce and a dollop or drizzle of sour cream.
I top my Veggie Quiche Recipe with a bit of salsa or picante sauce and some sour cream. What would you top yours with?