30 Minutes or Less
Recipes
2Made this recipe
Serves: 8
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Nutrition Information: +
| Total Calories | 370 | |
|---|---|---|
| Total Fat | 13g | |
| Choloesterol | 115mg | |
| Sodium | 410mg | |
| Total Carbohydrates | 43g | |
| Dietary Fiber | 7g | |
| Total Sugars | 3g | |
| Added Sugars | 0g | |
| Protein | 20g | |
| Vitamin D | 1.3mcg | |
| Calcium | 233mg | |
| Iron | 3mg | |
| Potassium | 400mg | |
Ingredients
1 ½ cups milk
4 slightly beaten eggs
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 cups quick or old-fashioned oats
1 cup frozen broccoli, thawed slightly
1/2 cup chopped cooked lower sodium ham (about 6-8 thin slices)
1 cup shredded cheddar cheese
Preparation
01Preheat oven to 375° F. Spray muffin pans with non-stick cooking spray or line with 16 paper cupcake liners.
02In a large bowl, whisk together milk, eggs, baking powder, salt, pepper and thyme. Stir in oats and let oats absorb mixture for at least 5 minutes.
03Chop broccoli into small pieces. Stir broccoli, ham and cheese into oats mixture.
04Scoop 1/4 cup of batter into each of 16 muffin cups.
05Bake 20-25 minutes until the edges start to brown and are firm to the touch.
06Cool on a wire rack. The quiches may stick when hot but are easily removed when cooled.
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