The Pioneer Woman Tasty Kitchen
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Cheesy Quinoa Quiche Cups

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Level: Easy

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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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