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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mini quiche Recipe

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This recipe for Mini quiche, by , is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Honsinger


½ Large cooking onion
2 t ghee
2 T finely diced sundried tomato
4 Mediterranean black olives
6 eggs
¼ c heavy whipping cream
½ tsp pink salt
¼ tsp pepper
Coconut oil

Preheat oven to 350. Melt ghee over medium high heat, add diced onion, reduce heat and sauté til translucent and lightly caramelized. About 5 minutes. Prepare a muffin tin by coating cups with a light coating of coconut oil. Chop olives. Divide olives, cooked onion and tomatoes evenly in 6 cups. Whisk eggs with heavy cream and seasoning. Fill muffin cups with equal amounts of egg mixture. Bake 30 minutes or until toothpick comes out clean. Let cool for a few minutes then slip the mini quiche out of the pan and onto a plate. 3 servings/4 carbs
Store cooled quiche in covered container in the refrigerator for up to 3 days.
Hint: Use for lunch with a salad and avocado slices.
Variation: chopped onion, ham and spinach; chopped green onion and red pepper




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