Chris's Mini Quiche, Crustless
These Mini Quiche- Crustless - are super easy, wonderfully delish, and perfect for brunch or on-the-go weekday mornings. Bonus: They freeze well!
Servings 12
Ingredients
- 4 large eggs
- 2 cups half and half cream
- 2 tsp onion powder
- 1 tsp garlic powder
- ½ tsp table salt
- ¼ tsp black pepper freshly ground
- 2 C. fresh roasted vegetables; I used broccoli cauliflower , squash, green peppers, onion, tomatoes (prepped the day before, roasted in 400° oven w/olive oil & sea salt until tender & slightly charred, stirring halfway through)
- 1 ½ cups sharp cheddar cheese shredded (I also added some pecorino-romano)
Instructions
- Preheat oven to 375F, with rack on lower middle position. Lightly grease muffin pan. Chris note: I buttered my 12-svg muffin tin with butter the day before, & kept in fridge.
- In a bowl, whisk together the eggs, half and half, onion powder, garlic powder, salt, and pepper until well combined.
- Add veg & cheese, Stir gently to combine.
- Divide mixture into greased muffin pan and bake 25 minutes or just until knife inserted in center comes out clean and edges are golden brown. Let rest at room temp for a minute or two before serving.
Notes
Grease your muffin pan, even if it’s non-stick. This will make it easier to remove the quiches and will also help in achieving a crispy, golden-brown crust.
The quiches really puff up- but will settle very nicely! Allow the quiches to rest in the muffin pan for a minute or two after baking. This will make them easier to remove and help them hold their shape.
Make and freeze for up to 1 month Mini quiches are perfectly adaptable for every palate. Add spinach or mushrooms, swap out the cheese for your favorite variety, or omit the bacon for a vegetarian option. You can prepare and bake these as directed, then freeze them in a single layer in a covered container. Reheating them is as simple as baking in a 400 degree F (205 degree C) oven for 7 minutes. MLK73 notes that these are also "easily portable" if you're traveling and need to bring an appetizer to share.
The quiches really puff up- but will settle very nicely! Allow the quiches to rest in the muffin pan for a minute or two after baking. This will make them easier to remove and help them hold their shape.
Make and freeze for up to 1 month Mini quiches are perfectly adaptable for every palate. Add spinach or mushrooms, swap out the cheese for your favorite variety, or omit the bacon for a vegetarian option. You can prepare and bake these as directed, then freeze them in a single layer in a covered container. Reheating them is as simple as baking in a 400 degree F (205 degree C) oven for 7 minutes. MLK73 notes that these are also "easily portable" if you're traveling and need to bring an appetizer to share.