Crustless Mini Quiche
Healthy, easy, and tasty for breakfast or lunch.
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tbsp fresh parsley
- 2 tbsp fresh basil
- 1 cup broccoli
- 1 cup spinach
- 1 red bell pepper
- 1/4 to 1/2 cup onion (saute)
- 1 jalapeno (optional)
- 1 and 1/2 cup shredded cheddar cheese (reserve half for top)
- 1 lb bacon, ham or sausage (optional)
- salt and pepper
Instructions
- If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces. I sometimes use pre-cooked deli ham to make it easier.
- Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non-stick muffin tin for even easier removal. I used a tin meant for oversized muffins which are perfect portions.)
- In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
- Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
- Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
- Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
- Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.
- NOTES:Instead of mixing everything together, place veggies etc. in each muffin tin first, and then pour egg mixture to fill up. This ensures more even distribution of fillings.I use a muffin tin meant for oversized muffins, which makes 8 perfect portions.Feel free to sub in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total, and wouldn't suggest using much more, otherwise you won't have enough egg mixture to go around.