Crustless Mini Quiche

Crustless Mini Quiche

Ingredients:

Olive Oil Spray
1 tbsp Olive Oil
1 small Yellow Onion, diced
1/3 cup Red and Yellow Bell Peppers, chopped
2 cloves Garlic, crushed
1 medium Tomato, diced
4 pcs Cocktail Franks, chopped
1 small Oyster Mushroom, coarsely chopped
2 cups Baby Spinach
5 large Whole Eggs, well-beaten
4 large Egg Whites
1/3 cup Low-fat Milk
1/3 cup All-purpose Flour, sifted
1/2 tsp Salt
1/8 tsp Black Pepper
85 g Cheddar Cheese, shredded

Instructions:

Preheat oven to 175°C.

Spray olive oil on a non-stick muffin tin.

Heat the oil in a large non-stick skillet over medium heat.
Add-in the ,onions, season with a little salt, and sauté for 5 minutes, until soft.
Then add-in the red and yellow bell peppers, garlic, tomato, mushroom, and cocktail franks;  sauté for another 5~7 minutes.
Add-in the baby spinach and cook until wilted, about 1 minute.
Turn off heat, and set aside.

In a large bowl, add-in the beaten eggs, egg whites, milk, flour, salt, and black pepper; whisk until smooth.

Add-in the cheese, and the cooked mixture into the bowl; mix well.

Pour the quiche mixture into the greased muffin tin (about 1/2 full each), put it in the preheated oven, and bake for 25 minutes, or until firm.

Serve warm or cold. Happy Eating!!