Quiche Cups with Tomato and Prosciutto
User Reviews
4.7
36 reviews
Excellent
Quiche Cups with Tomato and Prosciutto
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 10 eggs
- ½ cup almond milk (or regular)
- ½ cup diced prosciutto (I bought mine precut)
- 1 pint Divine Flavor fresh grape tomatoes
- 1 cup tightly packed chopped kale
- salt and pepper to taste
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Instructions
- Preheat oven to 325º.
- Heat a skillet over medium-high heat and add prosciutto. Saute for a few minutes stirring often.
- Add the kale and tomatoes and cook for another 3-4 minutes or until kale starts to wilt. Remove from heat.
- Spray the bottom of one muffin tin with cooking spray.
- Add 2 tablespoon or so of the filling into each muffin well.
- In a medium bowl add 10 eggs and ½ cup milk. Add salt and pepper and whisk really well until all eggs are mixed.
- Carefully pour into each muffin well. Fill about ¾ full.
- Bake for 25 minutes or until quiche cups are set. Remove from oven and serve immediately. If using for meal prep, let cool and store in plastic container in fridge for up to three days.
Notes
- WW Smart Points - 4
Nutrition Information
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Calories
130kcal
(7%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
273mg
(91%)
Sodium
143mg
(6%)
Potassium
342mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2170IU
(43%)
Vitamin C
24.2mg
(27%)
Calcium
91mg
(9%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 273mg | 91% |
| Sodium | 143mg | 6% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2170IU | 43% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 91mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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