Spinach Zucchini Quiche

After making the Zucchini Sweet Potato Bread the other day, I had some left over shredded zucchini.  Also, my roommate is going out of town this weekend and needed to finish up a bag of spinach so it would not go bad. I decided to make mini quiches with these two ingredients.

Spinach Zucchini Mini Quiches


  • 16 oz Liquid Egg Whites (You could also use whole eggs)
  • 1 Handful Chopped Spinach
  • 1 Handful Chopped Zucchini
  • 1 Muffin Pan
  • Olive Oil Spray
  1. Preheat oven to 375.
  2. Chop the spinach and zucchini into small pieces.
  3. Place into smallbowl.
  4. Spray a light coat of olive oil over the muffin pan
  5. Pour the egg whites into muffin pan, filling each slot 3/4 full.
  6. Use a spoon (or your hand) to add the zucchini/spinach mixture.
  7. Place in oven for 15-25 minutes.
  8. ENJOY!

Nutrition Facts (serving size: 4 quiches)

Calories 92 | Calories from fat 0 | Total Fat 0 g | Cholesterol 0 mg | Sodium 260 mg | Total Carbohydrates <1 g | Dietary Fiber <1 g | Sugars 0 g | Protein 16 g


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