MINI CRUSTLESS QUICHE

MINI CRUSTLESS QUICHE

A Healthy Make Ahead Breakfast Option

Wayne, my husband, learned to make this recipe from his best friend Al. They’ve been friends since high school and their friendship is still strong.

Al is from an Italian family and learned his cooking skills from his mom Mary. He’s a rather talented cook and has quite the selection of dishes he’s perfected up his sleeve. Wayne on the other hand, isn’t very skilled in the kitchen.

On one of our visits to Al’s home in Chicago, we spent a leisurely Sunday morning in the kitchen with Al teaching Wayne how to make mini crustless quiche. I must say, through Al’s direction, Wayne has learned to make a mean quiche.

This recipe can be made ahead of time and can be frozen. Take one out of the freezer and pop it in the oven for a quick meal on the go. Another variation can be to use regular size muffin tins or miniature muffin tins as well.

And don’t forget to be creative with the ingredients. Use any fresh vegetable or herbs that you have on hand to add some variety.

Lastly, this recipe can be made in a 9 inch frozen pie crust if you prefer your quiche the more traditional way with crust. Should you opt for a gluten free crust, I’ve not found a suitable frozen gluten free crust but should you have the time to make a crust from scratch, Bob’s Red Mill Gluten Free Pie Crust Mix gives great results.

MINI CRUSTLESS QUICHE

6-8 4″ pie tins (you can use large muffin tins as well)
Pam or spray bottle of olive oil
4 eggs
2/3 qt fat-free half and half
1 (8oz) bag grated Swiss cheese
1 green pepper, chopped
1 red pepper, chopped
1 white onion, chopped
cayenne pepper to your liking
black pepper to your liking

Mix chopped peppers and onion, add cayenne pepper to taste and set aside. Add 2/3 qt of half and half, and black pepper to eggs and lightly beat.

Preheat oven to 400°.Spray Pam or olive oil into mini pie tins to grease bottom. Ladle a layer of egg and cream mix into pie tin, then add a layer of Swiss, then a layer of vegetable mix. Repeat this method until pie tin is almost full.

Cook at 400° for 15 minutes until browning starts. Then reduce heat to 325° for another 25-30 minutes to fully cook quiches.

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