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 Foodist

Instructions

1. 1

   Place tea bags in a 2-cup glass measure.

2. 2

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

3. 3

   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.

4. 4

   Heat for 1 minute.

5. 5

   Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.

6. 6

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

7. 7

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

8. 8

   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.

9. 9

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

10. 10

    Remove from oven. Cool slightly.

11. 11

    Garnish with dill if desired.

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