![\"Mini%20Breakfast%20Quiches.jpg\"](\"http:\/\/www.feedyourkids.com\/Mini%20Breakfast%20Quiches.jpg\")
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This recipe is adapted from a recipe in The South Beach Diet<\/u> by Dr. Arthur Agatston. Hubby and I have had much success with this diet. I lost about 20 pounds and Hubby lost 35 or so. I can’t recommend this diet enough. I have issues with low blood sugar\/hypoglycemia. I also love to exercise and this diet gives me plenty of energy (plenty of protein). You never feel hungry or deprived and the food is pretty tasty. It’s definitely a diet for someone who loves to cook. In fact, you MUST love to cook to be on this diet, because it pretty much requires you to make three meals a day, at least in the early stages. But, the food is varied and tasty, with lots of flavor from fresh herbs, veggies and nuts. FYI – Girl will eat these, but Boy will not.<\/p>\n
Healthy Veggie Mini-Quiches<\/strong><\/p>\n 1 1\/2 cups Egg Beaters or other egg substitute Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups. Mix all ingredients together and pour (a 1\/4 cup measuring cup works great) equal amounts in each muffin cup. Bake for 25 minutes. These can be stored in the fridge for 3 days or frozen for longer. (Remove the foil cup before reheating them in the microwave!) A serving is two quiches.<\/p>\n NOTE: My recipe has more egg substitute and the quiches are a little larger than Dr. Agatston’s, so if you’re following the SB diet very strictly, be aware that this is a slightly larger portion than he suggests. I eat these before working out, so I need a little bit more “fuel” to keep me going.<\/p>\n","protected":false},"excerpt":{"rendered":" This recipe is adapted from a recipe in The South Beach Diet by Dr. Arthur Agatston. Hubby and I have had much success with this diet. I lost about 20 pounds and Hubby lost 35 or so. I can’t recommend this diet enough. I have issues with low blood sugar\/hypoglycemia. I also love to exercise … Continue reading “Healthy Veggie Mini-Quiches”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-38","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/38\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3\/4 cup reduced-fat cheese (we like cheddar, but ricotta is good, too)
\n1\/2 cup roasted red peppers, coarsely chopped
\n(Make these yourself and freeze to be used as needed; do NOT use the oil-packed ones. If you don’t have these on hand, then use fresh bell peppers instead)
\n1\/4 cup chopped red onion, sauteed in a tiny bit olive oil or “no trans fat” margarine (we like Benecol) until soft
\n1 10-ounce package frozen chopped spinach, thawed and squeezed well to remove excess water
\na dash of your favorite hot sauce, if desired
\n1 Tbsp. of your favorite chopped herb (parsley, basil or tarragon are all good), optional<\/p>\n