Crustless Mini Vegetable Quiche

📝 Ingredients

• 8 large eggs
• 1/2 cup heavy cream
• 2 Tbsp grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/8 tsp ground mustard
• dash of nutmeg
• 2 Tbsp butter or light butter
• 3 medium green onion thinly sliced
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1/4 cup diced mushrooms
• 1 cup shredded Colby Jack cheese (or your favorite)

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F. Spritz 10 muffin cups liberally with cooking spray. Set aside
2. 2In a medium bowl whisk together the eggs, heavy cream, grated Parmesan cheese, salt, pepper, garlic powder, ground mustard and a dash of nutmeg.
3. 3In a medium skillet over medium-high heat cook the onion, diced bell peppers, and mushrooms with butter until softened and browned. Around 3-5 minutes.
4. 4Divide the cooked vegetables between the muffin cups. Sprinkle with 1/2 of the shredded Colby-Jack cheese.
5. 5Fill the muffin cups 2/3 full with the beaten eggs. Sprinkle each with the remaining shredded cheese.
6. 6Bake for 18-20 minutes until puffy, lightly golden brown and the centers are set when the pan is gently shaken. (The eggs will deflate slightly when removing from the oven.)
7. 7Serve immediately.