Crustless Mini Quiches

Ingredients

6 egg whites or 1 cup pre-separated egg whites
1 cup yellow pepper or other vegetable of your choice, chopped or shredded
½ cup  tomato (any kind), chopped
½ cup  chopped soy turkey slices or your choice of meat or meat substitute cooked and chopped

salt and pepper optional

Directions

Mix, pour into lightly greased muffin tin, and bake at 375 for 20 minutes or until toothpick comes out . 
Cool, then put into baggies and refrigerate or freeze.

Number of servings:8 mini quiches

Total Prep time: 10 minutes

Low-fat Chorizo Mushroom Quiche

Ingredients

o    4 eggs

o    1 1/2 cups rice milk (You can use regular milk or cream)

o    6 once can sliced mushrooms

o 1 medium sized onion

o    6 ounces soy or pork chorizo sausage

o    3/4 cup cheddar cheese, grated (use mozzarella for less fat)

o    1 teaspoon oregano

o    1/2 teaspoon onion powder

o    1/2 teaspoon cayenne

o    1/4-1/2 teaspoon salt

o    1/4 teaspoon black pepper

Directions

1.    In a medium mixing bowl, stir together eggs, milk and spices, set aside.

2.    Saute mushrooms and onion together in a pan until they are cooked about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.

3.  Mix together chorizo with onion and mushrooms.

4.    Place crust in pie dish.  I used a stoneware dish.  Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. 

5.     Bake at 375 degrees for 60 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary.

6.    Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle green onions or chili flakes on top.

This recipe was adapted from the recipe below.

http://breakfast.food.com/recipe/chorizo-mushroom-quiche-340610