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Home > Crustless cheddar and sun-dried tomato mini quiches

Crustless cheddar and sun-dried tomato mini quiches

Recipe Information

Servings 1
Preparation Time 20 Minutes
Cook Time 35 Minutes
Total Time 55 Minutes
Difficulty Intermediate
Main Ingredient Milk; Eggs
Category Dairy; Eggs
Meal Breakfast; Brunch
Type Main Dish; Side Dish
Cook Method Stove Top; Baking
Diet Low Calorie; Low Fat; Low Cholesterol; Low Carb; Low Sodium; Vegetarian; Gluten Free


  • Nonstick cooking spray 

  • 1/2 teaspoon olive oil 

  • 1 leek, cleaned and finely chopped (about 1 cup)

  • 1 cup reduced-fat shredded cheddar cheese, divided

  • 1 cup fat-free milk 

  • 1 egg 

  • 1/3 cup sun-dried tomatoes, plus additional for garnish

  • 1/2 teaspoon fresh or dried thyme 



  • Preheat the oven to 350�F. Spray a 12-cup muffin pan with nonstick cooking spray, lightly.

  • In a small skillet, heat the oil over medium heat. Add the leeks and cook about 5 minutes, until softened, stirring frequently. Place the leeks into the muffin pan, evenly divided into each of the 12 muffin cups. Top with 2/3 cup of cheddar cheese.

  • In a blender or food processor, blend the milk, egg, sun-dried tomatoes, and thyme for about 20 seconds or until the tomato is minced. In the muffin cups, pour the milk mixture over the cheese-topped leeks. Top each with the remaining cheese.

  • Bake for 30 minutes or until the tops and edges are browned. Cool in the muffin pan for 3 minutes. Top with the additional pieces of sun-dried tomato and serve warm or cold.


Nutrition (per serving)

  • Calories: 110 cal

  • Total fat: 7g

  • Saturated fat: 4g

  • Cholesterol: 50mg

  • Sodium: 45mg

  • Carbohydrate: 6g

  • Fiber: 1g

  • Protein: 8g