Leftover Vegetable Quiche Cups

Prep time: 10min
Total time: 45min
Makes: 12
9
eggs
1/3 cup
10% half & half cream
75 mL
1 1/2 tsp
finely chopped fresh thyme
7 mL
1/4 tsp
salt
1 mL
1/4 tsp
pepper
1 mL
1 1/4 cups
finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
300 mL
1/2 cup
crumbled goat or feta cheese
125 mL
1/3 cup
pesto or salsa (optional)
75 mL
Per serving: 1/12 of the recipe
calories
90
fat
6 g
saturated fat
2.5 g
carbs
2 g
sugar
1 g
protein
6 g
cholestrol
145 mg
sodium
220 mg

Directions

  1. Preheat oven to 375°F (190ºC). Whisk together eggs with cream, thyme, 1/4 tsp (1 mL) salt and pepper until blended. Stir in leftover grilled vegetables and cheese. Spoon mixture into 12 greased muffin cups.

  2. Bake 20 to 25 min. or until puffed and set. Cool 5 min.; remove from muffin cups. Serve each quiche -- either hot or cold -- with a drizzle of pesto or salsa, if desired.