Mini Crustless Quiche Recipe
A simple, tasty, and healthful option for breakfast, lunch, or dinner is this recipe for Mini Crustless Quiche. Ideal for a quick breakfast!
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Calories: 200kcal
Servings: 12
Equipment
- Muffin Liners
- Muffin Tin
Ingredients
- ½ Onion (finely chopped)
- 1 tablespoon Butter
- 80g (1 ½ packed cups) Baby spinach, chopped
- ½ Red Bell Pepper (capsicum) (finely chopped)
- 5 Eggs
- 300ml (1 ¼ cups) Pouring Cream
- 100g (1 Cup) Cheddar cheese (grated)
Instructions
- Crank it up to 180°C (350°F) or Gas Mark 4. We're getting ready for some baking magic!
- In a pan, melt a bit of butter. Toss in the onion, cook for 2 minutes. Then, add the bell pepper, give it another minute. Finally, throw in the spinach and let it party for another minute.
- Whisk those eggs and mix them with cream. Stir in some cheese for that extra flavor kick.
- Grease up a 12-hole muffin tray or pop in some greased silicone cases. We want these quiches to slide out with ease.
- Scoop the sautéed veggies into each muffin section. Let those flavors mingle! Pour the egg and cheese mixture into each muffin section. It's the star of the show!
- Pop it all into the oven and let the magic happen for 25 minutes. You'll know it's ready when it's set and flaunting a beautiful golden hue.
- Once out of the oven, let them cool a bit before you unleash them from the tin or silicone case. We want them to be comfortably warm, not scorching hot.
Notes
No-Stick Zone: Make sure to generously grease your muffin pan before pouring in the egg mix. After they've worked their magic in the oven, let them chill for 10 minutes before popping them out. If they're too hot, they might play hard to get. Silicon muffin trays are like the superheroes of this recipe – no sticking guaranteed!
Mix It Up: Don't be shy to trade the listed veggies for any other finely chopped veggie you fancy. If your veggies are on the firm side, like sweet potatoes, give them a quick cook and cool-down before joining the party. Is cheese feeling a bit basic? Swap it out, and toss in some chopped or dried herbs for an extra flavor boost.
Go Light: If you're feeling a bit on the healthy side, swap out the cream for milk and cut down on the cheese. Light and delicious!
Tiny Treats for Tots: Make these crustless wonders in a mini muffin tray – perfect for tiny hands! (Just bake for 18 mins.) Trimming down on cheese? Add some fresh herbs or a sprinkle of dried ones for an extra flavor punch and lower sodium.
Keep It Fresh: Once these minis cool off, stash them in an airtight container and pop them in the fridge for up to 3 days. If you're planning for the future, individually wrap them, toss them in a ziptop bag, and freeze for up to 3 months. Easy peasy!
Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 5g | Fat: 15g | Sodium: 101mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Calcium: 94mg | Iron: 0.2mg