Mini Crustless Quiche

I didn't discover until recently, how delicious quiche actually is! It's a great recipe to have in your mental cookbook, because it's so easy to make, and you can toss in whatever you have in your refrigerator. 

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Required Ingredients:

Milk& Eggs

Mixable Ingredients are:

Broccoli, Spinach, Kale, Tomato, Onion, Mushrooms and any other omelette type ingredients. 

Cheese Topping (Optional)

Feta, Sharp Cheddar, Italian Blend, etc. 

~.~

You'll get your protein from the egg, vitamins and nutrients from milk*, and a good serving of veggies mixed in. We've left out the crust because it doesn't contribute many nutrients and it will probably be stored as fat in your body. 

For even more convenience, we will be baking mini quiches! You can use a muffin pan to make mini quiche that you can later keep in your fridge as a hearty snack, or for pre-made breakfast to go! 

1. Gather your ingredients. Milk and eggs, and whatever ingredients you want to mix in. Today, I had tomatoes, onion, broccoli, and kale. 

Chop your veggies up and mix into a salad. 

2. I suggest using a large sized muffin pan so that you have enough space to fit in all the goodies. Make sure that it is non-stick. I am actually just making 2 mini quiche for my self right now, and I am using 2 small baking friendly bowls.  I add 1 egg and about 1/8 cup of milk into each mini quiche. Whisk. (1.5 cup milk per dozen eggs to make about 12 good sized mini quiche). 

3. Add in your veggies and top with a little bit of your choice of cheese. (OPTIONAL)

4. Bake in pre-heated oven at 450 degrees for about 30-40 minutes. Just check that the egg is cooked, to tell when the quiche is ready.

Let cool and share, or save them in the fridge for a quick breakfast the next day! 

*You can replace milk with unsweetened almond milk.