Veggie and Quinoa Quiche cups

Veggie and Quinoa Quiche cups


This delicious Quiche cup alternatively uses Quinoa instead of your traditionally unhealthier version of quiche crust.


  • 1/4 cup cooked Quinoa
  • 6 Eggs (organic)
  • 2 cups sauteed Organic Kale
  • 1/4 cup sauteed mushroom
  • 1/4 cup Sauteed red pepper
  • Olive oil
  • Garlic powder, Pepper, Sea Salt (I use Himalayan)
  • Daiya Vegan Shreds (optional)


These are free from dairy, but of course you can tweak this recipe to your liking.

  • Boil Quinoa for 15 minutes until tender
  • Saute Kale, Mushroom, red pepper and onion together in skillet with olive oil, add garlic powder and sea salt.
  • In a non-stick muffin tin (spray with olive oil first), use a mister (not the canned sprays as these sprays have propellants in them) and mist each muffin tin.
  • Scramble eggs in a bowl
  • Start by layering each ingredient in each tin, placing the egg lastly.
  • Top with vegan shreds (Daiya) and bake at 350 for 20 minutes


Done. These can be done with just egg whites if you wish –  but made as is it has only 133 calories for each cup and 10 grams of protein! Make them organic if you can.


Here is a picture of it cup apart:


2 Comments Add yours

  1. What a creative idea to make quiche in a muffin tin. Celeste 🙂

    1. itsprilage says:

      Thanks Celeste! You can also use it to make a big quiche with eggs or a vegan egg substitute!

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