Receta Clean Eating Egg Carton Quiche
Start saving your empty egg cartons now, ladies and gentlemen, because these darling appetizers are perfect for the upcoming spring holiday!
I love a good appetizer. Especially one that is healthy and transports easily. These little bite-size quiches are perfect for a party platter, or even to take with you to work as a snack (as long as you have a fridge handy).
Topped with a bit of clean hummus (homemade or store bought) or guacamole, some cherry tomato slices and a wee bit of parsley leaf, they present themselves well and taste even better than they look. In fact, I dare you to eat just one!
And I promise, you absolutely cannot taste any of the coconut milk. Especially once the hummus is on there. But if you’re worried about it, just use regular milk. Oh, and you can even freeze these (without the garnish, of course)!
PALEO OR LOW CARB: Instead of hummus, use guacamole.
NOTES ON THE RECIPE: In order to make these, you need a silicone muffin “pan” (shown in the video here). It’s been my experience that with other types of muffins pans (even non-stick), the quiche sticks to the pan something fierce. I don’t cook/bake with silicone very often, but this would definitely be one occasion where it’s appropriate.
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Clean Eating Egg Carton Quiche
(makes approximately 38 quiches)
Ingredients:
- 12 large eggs
- 1 medium, finely chopped, red bell pepper
- 1 small finely chopped red onion
- 6 cloves finely chopped garlic
- 1/4 cup light coconut milk
- 2 tsp. dried rosemary, crushed or ground in a spice grinder
- 2 tsp. thyme
- 1/2 tsp. paprika
- Hummus, cherry tomatoes and fresh parsley for garnish
Directions:
Crack the eggs into a large mixing bowl.
If you have a food processor, it’s easiest to put the grater attachment in it and simply grate the bell pepper, onion and garlic together. Drain the liquid through a colander (reserve the liquid for another recipe or for chicken stock or soup. You can also freeze it or add it to a juice recipe.) and transfer the grated vegetables in the bowl with the eggs.
Add the coconut milk and spices and whisk to combine.
Oil your silicone muffin pan and pour or spoon the egg mixture into the wells.
Bake at 350 F. for 30 minutes.
Turn them out onto a cooling wrack after baking and cool enough to be able to handle them.
Place them in egg cartons (I put a little tissue paper in each well), top with hummus, cherry tomato slices and a small parsley leaf.
NOTE: If they sit too far down in the egg carton for people to easily lift them out, simply wad up a few aluminum foil balls and put them in the egg carton first, setting the paper and quiches on top to raise them up.
Cooking time: 30 minute(s)
THIS IS THE PAN I USED:
Nutritional Content:
(Data is for 1 quiche. Data does not include toppings or garnish.)
Calories: 32
Total Fat: 2 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 67 mg
Sodium: 23 mg
Carbohydrates: 1 gm
Dietary fiber: 0 gm
Sugars: 0 gm
Protein: 2 gm
Please Note: Nutritional information estimated at MyFitnessPal.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.