Miniature Vegetable Quiches

Miniature Vegetable Quiches is a gluten free, lacto ovo vegetarian, primal, and ketogenic recipe with 18 servings. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 75 calories. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. 1 person has tried and liked this recipe. A mixture of shallots, eggs, freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, you might also like recipes such as Healthy Mini Vegetable Quiches, Miniature Cheesecakes, and Miniature Napoleons.

Instructions

1. Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes.
2. Squeeze all liquid from tea bags into cup. Discard tea bags. (About cup tea concentrate.)
3. Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.
4. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
5. Add cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside.
6. In large bowl stir together eggs, half and half, salt and pepper. Mix well.
7. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.
8. Repeat with remaining ingredients.
9. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.