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Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups

Katerina | Diethood
Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups
Servings : 12 Yields
Prep Time 15 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 45 mins

Ingredients
  

  • olive oil
  • 2 cups chopped butternut squash
  • 12 slices white bread crusts removed
  • 12 grape tomatoes halved
  • 1/2 cup half-and-half
  • 1 large egg
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon fresh chopped basil
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400.
  • Toss the butternut squash with some olive oil and spread it onto a baking sheet.
  • Bake for 15 minutes.
  • Flatten the bread slices with a rolling pin and tuck each slice into a cupcake tin that’s been coated with cooking spray.
  • In a medium-sized bowl combine the half-and-half, egg, feta cheese, basil, salt and pepper; whisk until well combined. Set aside.
  • When the squash is done, mix it together with the tomatoes.
  • Spoon the squash mixture into the the bread cups.
  • Spoon the cheese mixture over the squash and tomatoes.
  • Bake for 15 minutes. If you like it crunchier, let it sit in for another 2 minutes.
  • Remove from the oven and let cool for 10 minutes before removing the quiche.
  • Save

Notes

WW Freestyle SmartPoints: 4

Nutrition

Calories: 114 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 22 mg | Sodium: 203 mg | Potassium: 173 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2705 IU | Vitamin C: 7.3 mg | Calcium: 121 mg | Iron: 1.2 mg | Net Carbs: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer
Cuisine: Italian
Keyword: appetizers, butternut squash, sandwiches