Quinoa quiche muffins with Parmesan cheese and asparagus are fluffy, tender egg muffins. They’re delicious for any holiday brunch, or even breakfast or lunch on the go. They’re gluten-free, vegetarian, and they freeze well, too!
Welcome to day 1 of #EasterWeek, hosted by Bernadette from Rants From My Crazy Kitchen.
This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes, plus a giveaway! From appetizers to ham recipes and side dishes to desserts, we have everything you need for a great Easter dinner or brunch. And one lucky winner will receive a $200 Amazon gift card!
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One of my favorite brunch recipes is quiche, and asparagus is my hands-down favorite vegetable. A few years ago, I created a recipe for asparagus-leek quiche with a puff pastry crust that is out of this world good, but the crust makes it higher in carbs and much less healthy than today’s recipe. One of my blogging friends, Brianne, from Cupcakes and Kale Chips, is a gluten-free recipe blogger. She has a recipe for gluten-free egg muffin cups with broccoli, ham, and cheese. Her recipe inspired me to come up with my own version of a gluten-free quiche muffin.
My quinoa quiche muffins are packed full of healthy ingredients like asparagus, eggs, and quinoa.
FOOD FACTS – Quinoa:
Although it’s commonly called a grain, Quinoa (pronounced “keen-whah”) is actually a seed that was discovered thousands of years ago. It’s protein-packed, containing every amino acid, including lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.
After you Pin or print the recipe for these quinoa quiche muffins, keep scrolling down.
There are some more delicious Easter brunch recipes waiting for you there, as well as the details and entry form for the EasterWeek giveaway!
Tomorrow, I’ll be sharing two homemade Easter candy recipes, but not here on It’s Yummi. They’ll be on my new sweet recipes website, 2 Desserts a Day. I hope you’ll jump over there and check them out, along with more Easter recipes from the rest of the EasterWeek bloggers.
Fluffy eggs, protein-packed quinoa, fresh asparagus and creamy Black Pepper Bellavitano cheese are baked into muffin tins for a healthy brunch or breakfast on the go!
- 6 large eggs
- 1/2 cup unsweetened almond milk
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 8 spears fresh asparagus
- 4 ounces Parmesan cheese, freshly grated
1. Set oven to 350 degrees F.
2. Lightly coat wells of the muffin pan with non-stick spray.
3. Crack eggs into a medium sized mixing bowl. Add almond milk, red pepper flakes (if using), and salt. Whisk until eggs are beaten completely. Add cooked quinoa and whisk to combine.
4. Clean asparagus spears. Trim and discard the woody ends and chop the spears into 1/4-inch pieces. Divide the pieces evenly throughout the wells of the muffin tin. Divide freshly grated cheese evenly throughout the wells. Note: For best flavor and melting ability, please use freshly grated cheese and not prepared grated cheese.
5. Pour egg mixture evenly into muffin pan, filling each well almost to the top.
6. Place pan on the middle rack of the oven and bake for 20-23 minutes, or until mixture is set.
7. Remove pan from oven and allow quiche muffins to cool in pan for 2-3 minutes before removing.
8. If desired, sprinkle each muffin with more grated cheese before serving.
9. Wrap and refrigerate any leftover muffins for up to 4 days, or follow notes below for freezing to reheat and eat later.
Any variety of milk can be used in place of the almond milk.
To freeze and thaw to eat later, individually wrap cooled muffins in plastic wrap, then store in zip top freezer bags. When ready to use, wrap thawed muffins lightly in paper toweling and microwave on medium-high power for 90 seconds.
|Amount Per Serving||As Served|
|Calories 95kcal Calories from fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
I hope you enjoy the peppered Parmesan asparagus quinoa cheese muffins recipe!
Today’s Deliciously Perfect Recipes for Easter:
Mini Croque Madames, from Forking Up.
Slow Cooker Honey Ham, from Rants From My Crazy Kitchen.
Peppered Parmesan Asparagus Quinoa Quiche Muffins, from me!
Banana Crumb Waffles, from Cindy’s Recipes and Writings.
Wild Violet Butter, from Farm Fresh Feasts.
Blueberry Grunt, from Making Miracles.
Here are the giveaway details and entry form. Good luck!
Giveaway open April 3- April 17, 2017 to residents of the continental United States, age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.