I’ve said before that I’m lazy in the mornings, which means I often have a horrible breakfast. I’m also an amateur cook and never thought that I’d even be saying the word “quiche” at this point in the game. We’ll that was before I found some recipes for mini crustless quiches! Unfortunately, every recipe I found had meat in it (I’m a vegetarian) so I got creative and made my own up! (Ambitious for a beginner, I know).
What you need:
Foil cupcake tins
1/2 cup of 1% milk
Cheese (no surprise there)
(This recipe makes four quiches. For more, double the recipe)
Preheat your oven to 350 degrees
While it’s heating, whisk two eggs, two egg whites, milk and however much cheese you want (I always put more than is called for)
Line a cupcake baking tray with the foil cupcake wrappers
Carefully pour the whisked mixture into each cup. You can fill it to nearly the top. They expand up and not out (for the most part)
Then put your veggies in. I used corn, asparagus, edamames, peas and tomatoes. Whatever you want to taste in the morning works just fine.
Bake them for about 30 minutes or until the tops are browned. Pay more attention to the brown than the time.
TIP: Once you take them out of the oven, let them cool. You can wrap them in plastic wrap or foil and they’ll keep for about three days. I typically make them Sunday night, wrap them up in groups of two so I can just grab them in the morning and go! Then I make another batch on Wednesday.
Messiness – There’s the potential for mess when you’re pouring the eggs into the cupcake tin. Other than that, it’s virtually no mess.
Simplicity – If I can make quiche, anyone can! It’s also fun because you get to feel like a chef when you pick which veggies to put in.
Budget – Buy frozen veggies and it will be pretty cheap. You may already have the ingredients in your home.
Delicious Factor – These are really influenced by what vegetables you use. Also, I ALWAYS need ketchup with my eggs, no matter what. Once I perfected the veggies I like, these are my absolute favorite!