Italian Quiche Cup

Italian Low Carb Quiche Cup – (Dried Eggs)

View liquid egg formulation

Yield 12 servings


Italian Quiche Cup

Ingredients Percent (%) Grams Volume
Egg, whole, dried 11.06 199.09 2 2/3 cups
Water 33.18 597.25 20 fl. oz.
Red pepper, roasted, chopped 14.55 261.82 1 3/4 cups
Sundried tomato, oil-packed, drained, chopped 6.46 116.37 1 cup
Parmesan cheese, shredded 4.85 87.27 1 cup
Basil, fresh, chopped 0.81 14.55 1/3 cup
Milk, whole 9.70 174.55 6 fl oz.
Ham or prosciutto, sliced diagonally 19.39 349.10 24 slices
Total 100.00 1800.00

 Method of Production

  1. In a standing mixer fitted with a whisk attachment, blend the dried whole eggs and water together; set aside to hydrate for 10 minutes.
  2. Switch to a paddle attachment and add the roasted red peppers, sun-dried tomatoes, shredded parmesan cheese, basil and milk to the eggs; mix on low speed until blended.
  3. Coat 12 ramekins or muffin tin cups (6-8 oz. size) with nonstick cooking spray.
  4. Position 2 half slices of ham inside each ramekin/muffin cup to form a ring.
  5. Portion a 1/2 cup of the egg mixture inside the ham in each cup.
  6. Bake at 350° F for 25-35 minutes or until puffed and firm in the center.


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