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Turkey Bacon, Spinach, And Cheese Zucchini-Wrapped Quiche

by Isabel Castillo featured in Mini Zucchini Crust Quiche 4 Ways

Under 30 min

Under 30 min

Ingredients

for 12 zucchini cups

  • nonstick cooking spray
  • 2 medium zucchinis
  • 6 large eggs
  • ½ cup
    shredded cheddar cheese (50 g)
  • ⅓ cup
    turkey bacon (75 g)
  • ½ cup
    spinach, chopped (20 g)
  • ½ cup
    milk (120 mL)
  • salt, to taste
  • pepper, to taste
    Calories 89
    Fat 5g
    Carbs 2g
    Fiber 0g
    Sugar 1g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  2. Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  3. Line the muffin cups with the zucchini strips on the bottom and sides.
  4. In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
  5. Divide the egg mixture evenly among the zucchini cups.
  6. Bake for 18 minutes, until the edges are slightly browned.
  7. Enjoy!
 

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