Miniature Vegetable Quiches

Miniature Vegetable Quiches

Miniature Vegetable Quiches

45 minutes

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Details
  • Serving Size:   18
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • antipasti
  • starter
  • morning meal
  • snack
  • brunch
  • appetizer
  • antipasto
  • breakfast
  • hor d'oeuvre
Comments
Ingredients
  • ½ cup asparagus tips/ cut into small pieces, 1/2 - 1 inch
  • ¾ cup diced colored bell peppers
  • 4-ounces (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
  • Dill, optional garnish
  • 6 large eggs
  • 2 tablespoons extra virgin olive oil
  • ½ cup half and half
  • ½ cup frozen peas
  • ¼ teaspoon freshly cracked pepper
  • to taste salt
  • 1 tablespoon minced shallots
  • ¼ cup tea concentrate
  • 10 bags Bigelow Green Tea
  • 1 1/2 cups water
Instructions

Place tea bags in a 2-cup glass measure.

Add water. Steep tea for 10 minutes.Squeeze all liquid from tea bags into cup. Discard tea bags. (About cup tea concentrate.)

Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.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.

Add cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated.

Remove from heat; set aside.In large bowl stir together eggs, half and half, salt and pepper.

Mix well.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.Repeat with remaining ingredients.

Bake for 15 to 18 minutes or until very lightly browned near edges.

Remove from oven. Cool slightly.

Garnish with dill if desired.

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