Mini Ham and Vegetable Quiche

This is a recipe I made for low-fat, mini quiches. I use lower fat ingredients, but you can always just use full fat ones! You can also use any kind of vegetable or meat that you want!

This recipe makes 4 servings with 3 mini quiches each.


  • 1 cup broccoli (chopped)
  • 1/2 cup corn kernels
  • 1 1/2 cups mushrooms (thinly sliced)
  • 4 slices fat free ham (sliced)
  • 1/2 cup fat-free or low-fat cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper (to taste)
  • 2 cups skim milk
  • 1 cup egg substitute
  • 3/4 cup bisquick


  1. Preheat oven to 375 degrees F.
  2. Lightly spray 12 muffin tins with cooking spray.
  3. Boil a pot of water. Briefly parboil your vegetables for about 3 minutes as you don’t want them to get too soft. Remove from the water.
  4. Put a small portion of vegetables in each muffin tin. Top with ham and cheese, evenly spreading amongst all the muffin tins.
  5. Combine milk, egg substitute and bisquick in a bowl. Whisk until there are no more lumps. Add garlic powder, onion powder and salt and pepper.
  6. Pour bisquick mixture evenly over all 12 muffins tins.
  7. Bake in the oven for 45 minutes or until the tops are brown and a toothpick inserted comes out clean.

Did you make this recipe? What did you think?

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