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French Quarter Quiche

French Quarter Quiche
1 hr 5 Minutes Total time 30 Minutes Prep time 35 Minutes Cook Time 171 Calories 6 Servings




  1. Preheat oven to 400°F; liberally spray a 12-cup standard muffin pan with nonstick cooking spray. 
  2. Toss potato, 1 tablespoon buttery spread, ¼ teaspoon salt and black pepper in a large bowl. Makes about 3 cups.  
  3. Press about ¼ cup potato mixture onto bottom and up sides of each cup. Bake cups 20 minutes or until golden brown; reduce oven temperature to 375°F.
  4. Heat remaining 1 tablespoon buttery spread in a large skillet over medium-high heat. Add bell pepper and onion; cook 4 minutes or until tender, stirring occasionally. Add spinach; cook 1 minute or until wilted, stirring occasionally. Transfer bell pepper mixture to a large bowl; cool slightly. 
  5. Whisk egg whites, milk and remaining ¼ teaspoon salt into bell pepper mixture; divide into cups. Bake quiches 15 minutes or until internal temperature reaches 160°F; run knife around edges to loosen.
  6. Serve quiches topped with avocado.  
Vegetarian Gluten-free Eggs Mains

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