Try this Squash & Cherry Tomato Quiche Cups recipe, or contribute your own.
Suggest a better description1. Heat oven to 400ºF.
2. Toss squash with oil. Spread onto baking sheet. Bake 15 min. or until tender. Meanwhile, flatten bread slices with rolling pin. Press 1 piece onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
3. Combine squash and tomatoes; spoon into bread cups. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.
4. Bake 15 to 18 min. or until centers of filling are set and tops are golden brown.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 113 | ||
Calories from Fat: 17 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 198.3mg | 7 % | |
Potassium 404.1mg | 11 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 19.1g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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