Well once again there was a gap in between posting. It was for a very good reason. My Mama came to Boston to visit! It was a great long weekend showing her everything we love about this city. On Saturday we drove to Newburyport, MA. What a beautiful town. We left the house very early so I decided to make these little quiche cups that would be great to travel with. They were quick to make and easy to eat in the car. Not much more you can ask for.
A couple of weekend pics: Center going clockwise: Me at an antique store playing dress up, Me, Mama and Jeff once again playing dress up, Mom and I at Newburyport, Jeffrey enjoying a pecan roll at Cafe Vanille in Beacon Hill.
Try the quiche cups when you want a healthy carb-less breakfast on the go. Or a beautiful brunch with family these would work fantastic.
Healthy Tidbits: High in Vitamin C, Selenium, Protein,
Servings: 12 Size: 1 cup Calories: 138 Fat: 6g Protein: 25g Carbs: 4g Fiber: 0.5g Sodium: 1100mg Sugar: 2.7g
24 thin slices of lean ham
1/4 cup greek plain nonfat yogurt
3 Tbsp. nonfat milk
1/4 cup extra sharp white cheddar shredded
2 Tbsp. onion diced
1 cup broccoli
1/4 tsp. black pepper
1/4 tsp. garlic powder
Spray muffin tins with pam. Preheat oven to 350. Line muffin tins with two slices of ham or one if you want less sodium. In a bowl beat eggs milk, spices and yogurt together. boil onion and broccoli until it just softens. Break up broccoli to bite size portions and add broccoli and onion drained of water into egg mixture. Add the cheese as well. Pour about 1/4 cup into each muffin tin lined with ham. Place in oven and cook until toothpick comes out clean about 25 mins. Ham will shrink and become crisp around the edges and eggs will fluff. Yum, Yum!