Miniature Artichoke And Onion Quiche

Miniature Artichoke And Onion Quiche


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As a healthy option, these egg white and artichoke miniature quiches will fill you up on a budget and have lots of flavor. Don't skip out on taste because you are watching the scale. Utilize healthy flavors to kick start your day in satisfying protein.

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

12 servings


  • 1 can artichoke hearts, drained
  • 1 white onion, diced
  • 2 cloves garlic
  • 8 egg whites
  • 3-4 T. pecorino romano cheese
  • 6 oz. mozzarella cheese
  • ½ T. olive oil
  • ¼ tsp. black pepper
  • ¼ C. cream
  • 1 pre-prepared pie crust

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Start by rolling out the pie crust on a lightly floured flat surface. Cut 12 4-inch circles out of the pie crust and form them to the cup of a cupcake pan that had been sprayed with nonstick cooking spray. Prick the bottom of the crusts with a fork and place in the oven at 350 degrees for 7 minutes.

Chop artichoke hearts into quarters. Statute the artichokes with oil and chopped onions over a medium-high heat. Add in garlic cloves and cook for 1 minute longer. In a bowl whisk together 8 egg whites, cream, cheeses, and pepper. Add in artichoke and onions to the egg mixture. Spoon the mix into the crust cups and cook for 20-25 minutes or until the eggs are cooked all the way through. Garnish with fresh parsley before serving.

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