Quiche Muffins Recipe

Name: Quiche Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. flour; 2 Tbsp. baking powder; 1 tsp. garlic salt; 1 tsp. white pepper; 1 tsp. dill; 2 c. grated raw vegetables (1 zucchini, 1/2 bell pepper, 1/2 c. broccoli florets, 1 small onion and 1/2 c. grated carrots); 1 c. grated Cheddar cheese; 1 1/2 c. milk; 1/2 c. canola oil; 1/2 c. bread crumbs; 4 eggs, beaten

Servings: persons

4 c. flour
2 Tbsp. baking powder
1 tsp. garlic salt
1 tsp. white pepper
1 tsp. dill
2 c. grated raw vegetables (1 zucchini, 1/2 bell pepper, 1/2 c. broccoli florets, 1 small onion and 1/2 c. grated carrots)
1 c. grated Cheddar cheese
1 1/2 c. milk
1/2 c. canola oil
1/2 c. bread crumbs
4 eggs, beaten

1
Preheat oven to 350u00b0.
2
Grease 2 muffin pans.
3
In a large bowl, combine flour, baking powder, garlic salt, white pepper and dill, and set aside.
4
In large bowl of mixer, combine grated vegetables, cheese, milk, oil, bread crumbs and eggs.
5
Mix together to blend; add the flour mixture and mix just to combine.
6
Fill muffin pans 2/3 full of batter and bake 25 to 30 minutes.
7
Makes approximately 18 muffins.

1587

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 c. flour, 2 Tbsp. baking powder, 1 tsp. garlic salt, 1 tsp. white pepper, and more.

Yes, Quiche Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quiche Muffins

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