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Upside Down Mini Quiche
Easy fixin’ for brunch…no problem.
Crunchy on the outside, chewy cheesy gooey on the inside.
Upside down mini quiche are quick to make and can be modified to suit anyones tastes.
I kinda like a southwest flair in my food, so I opted for peppers and Tabasco, but the recipe works awesome for spinach, mushrooms, vegan bacon/sausage, etc…whatever your heart desires!
Upside Down Mini Quiche
Ingredients:
- 1/4 Cup Red Bell Peppers (Diced)
- 1/4 Cup Red Onion (Diced)
- 1 Cup Egg Beaters Egg Substitute
- 1/2 Cup Soy Milk
- 1/2 tsp Tabasco Sauce
- 1/4 tsp Mexican Paprika
- 1/2 Cup Daiya Vegan Cheddar Cheese
- 1/2 Cup Panko Bread Crumbs
Directions:
Mix all ingredients together in bowl except Panko Bread Crumbs. Pour mixture into greased muffin liners. Sprinkle panko evenly over top egg mixture. Bake at 350 degrees for 15 minutes. Broil for an additional few minutes to brown the panko bread crumbs. Let cool a few minutes before removing from muffin pan.
Makes 9 mini quiches.
Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.
Love this idea! So pretty too!