This is a meal my partner loves to have on a weeknight!

These Low Carb Mini Vegetable Quiches are a fantastic, protein-packed option for a quick breakfast, a light lunch, or an elegant brunch. Filled with tender vegetables and cheesy goodness, these individual quiches are perfectly portioned and deliciously satisfying, fitting effortlessly into a low-carb lifestyle.

Low Carb Mini Vegetable Quiches

Ingredients:

Instructions:

1. Preheat Oven & Prep Pans: Preheat your oven to 375°F (190°C). Lightly grease four individual-sized foil pans with olive oil.
2. Sauté Vegetables: In a medium skillet, heat the 1 tablespoon of olive oil over medium heat. Add the diced onion and diced red bell pepper, and sauté for about 5 minutes until they are softened.
3. Wilt Spinach: Add the chopped fresh spinach to the skillet and cook until it is wilted, which should take about 2 minutes. Remove the skillet from the heat and set the cooked vegetables aside.
4. Prepare Egg Mixture: In a large bowl, whisk together the 6 large eggs, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5. Assemble Quiches:
   • Divide the sautéed vegetables evenly among the four prepared foil pans.
   • Pour the egg mixture over the vegetables in each pan, filling them about three-quarters full.
   • Sprinkle the 1/2 cup shredded cheddar cheese evenly on top of each quiche.
6. Bake: Place the foil pans on a baking sheet (for easier handling and stability) and bake in the preheated oven for 20-25 minutes, or until the quiches are set in the center and the tops are golden brown.
7. Cool & Serve: Allow the quiches to cool slightly before serving.

Enjoy your delicious Low Carb Mini Vegetable Quiches!