 En Español Simple and easy to make with kids, these mini quiches are a perfect way to include more veggies in family meals, even breakfast. Personalize it by adding your favorite herbs! Crustless Mini Pumpkin Quiches Developed by Romina Barritta de Defranchi Ingredients 2 cups pureed pumpkin 1 cup sour cream 2 eggs 2 tablespoons grated Parmesan cheese, plus 1 tablespoon 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon nutmeg Directions: Preheat oven to 375°F. Spray two 6-cup muffin pans with cooking spray. In a large bowl mix pumpkin puree, sour cream, eggs, 2 tablespoons of cheese, salt, pepper and nutmeg. Spoon mixture into the prepared muffin pans, filling each compartment to just below the rim. Sprinkle with remaining cheese. Bake in the oven until firm, about 15 minutes. Serve warm. Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Yield: 12 mini quiches (6 servings) Nutrition Information: Per serving (2 mini quiches): Calories 122, Fat 10 g, Saturated fats 5 g, Protein 4 g, Carbohydrates 5 g, Fiber 1 g, Cholesterol 77 mg, Sodium 465 mg  
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