3 egg whites
1 cup milk
1/4 cup finely chopped red pepper
1/4 cup finely chopped scallion
6 basil leaves, chiffonaded
1/4 cup grated sharp cheddar cheese
Sprinkle of kosher salt
Preheat the oven to 325 degrees F. In a medium bowl, whisk together the eggs. Add the milk and whisk again.
In a medium bowl, combine the red pepper, scallion, cheddar cheese, and basil.
Spray a muffin tin well with cooking spray. Pour an even amount of the egg mixture into each muffin cup. They will be about 3/4 full. Divide the veggie mixture evenly amongst the muffin cups. Sprinkle each with a little kosher salt.
Put the filled muffin tin into the preheated oven and bake for about 25 minutes, or until the quiches are just starting to brown.
Remove the muffin tray from the oven and cool on a rack for about 5 minutes. Place a cutting board over the muffin tin and flip upside down so that the quiches fall out onto the board. Serve immediately.
Serves 12 mini quiches.
Recipe found here.