Mini quiches without the pastry

Makes 6

Mairlyn Smith shows us how to cook and dice mini quiches for the whole family!

3 slices

back bacon, excess fat discarded, diced

eggs

1/2 cup

low fat ricotta

3/4 cup

grated old cheddar cheese

1/4 tsp

red pepper flakes

1/4 cup

sliced green onion

Check to see the rack is in the middle of your oven. Preheat to 350°F/180°C.
Cut 6 pieces of parchment paper to 6x6-inchs. Place under cold running water then squish out any extra water. Line a 6 cup muffin pan with the wet parchment paper. Set aside.
Cook the diced back bacon over medium heat for about 3 minutes or until slightly browned. Remove from heat.
In a medium bowl: using a hand held immersion blender beat the eggs, ricotta and cheddar or feta together. Add red pepper flakes. Stir in cooked back bacon. Using a measuring cup pour in 1/3 cup of batter into each of the 6 muffin cups. Use all batter. Sprinkle with sliced green onion.
Bake for 25-30 minutes. Cool slightly and serve.

Calories 165

Protein 13.1 g

Carbohydrates 2.1 g

Fat 5.4 g

Fibre 0.1 g

Sodium 344 mg