Mini Crustless Quiches
These delightful mini crustless quiches are versatile and perfect for any occasion, featuring a balance of rich flavors and healthy ingredients.
Ingredients
Egg Mixture
- 6 large large eggs Fresh eggs for best texture
- 1 cup milk or non-dairy milk Unsweetened almond milk or oat milk as healthier options
- salt and pepper To taste
Fillings
- 2 cups mixed vegetables Choose from spinach, bell peppers, zucchini, and mushrooms
- 1/2 cup shredded cheese Use cheddar, mozzarella, or feta
- fresh herbs Such as parsley or dill, to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin generously with butter or cooking spray.
- In a large bowl, beat together the eggs, milk (or non-dairy substitute), salt, and pepper until combined.
- Fold in approximately 2 cups of your chosen fillings including sautéed vegetables and shredded cheese.
- Pour the mixture evenly into each muffin cup, filling them about 3/4 full.
- Bake for 18-20 minutes, or until the tops are set and golden.
- Allow to cool for a few minutes before running a butter knife around the edges to pop them out.
Notes
These quiches can be made ahead of time and stored in an airtight container for up to 4 days in the refrigerator. They can also be frozen for up to 3 months.