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Cheesy Quinoa Quiche Cups
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Description
I made these little cups for a Christmas brunch and they were yummy! An added benefit was that they are gluten-free so everyone could enjoy. They would be perfect for a workday breakfast if you can make ahead, store in the refrigerator and then quickly zap in the microwave before leaving for work.
Ingredients
- 1 whole Medium Onion, Chopped
- 1 Tablespoon Olive Oil
- 2 cups Cooked Quinoa
- 2 cups Shredded Cheese
- 6 whole Eggs, Lightly Scrammbled
- ¼ cups Roasted Peppers, Diced
- ¼ cups Parsley, Chopped
- ½ teaspoons Salt
Preparation
Preheat oven to 350ºF. Spray muffin tins (approximately 18) with cooking spray. Sauté chopped onion in olive oil until cooked. Cool slightly.
Using a mixer or by hand, mix all ingredients together. Scoop into muffin tins. Bake for 15–20 minutes or until lightly browned.
Allow to set a minute or two after removing from the oven. Use a butter knife to run around the sides of the quiche and remove from muffin tins. Serve hot.
Makes about 18 cups.
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