Recipe of the Week: Tomato Parmesan Mini Quiche

Yields 6 Servings



  1. Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.
  2. Line prepared muffin cups with ham. Divide tomatoes, green onions, basil, and pepper among cups.
    Top with cheese. Pour eggs over tomato mixture.
  3. Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups for 5 minutes. Remove
    from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.

*Keep it low carb by using raw vegetables for dipping!*

Adapted from:

Nutritional Facts: Serving: Per 2 minis: 159 Calories; Protein 15g; Carbohydrates 5g; Dietary fiber 1g; sugars 3g; Fat 8g; Saturated fat 4g; Cholesterol 207mg; Sodium 450mg. 

Brianna Lawless, MS, RDN

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