Nothing starts the week off right like a delicious, nutritious breakfast treat to get you through Monday morning. This recipe can be made in a large pie crust for a regular-sized quiche (increase the cooking time to 40 minutes and then another 15), but using a muffin pan to make mini-quiches makes it easy to come back to these little gems throughout the month when you need a quick burst of protein and a pick-me-up on a drab day.
Mini Crustless Quiches
Makes 12
12 eggs
¼ cup milk
1 tablespoon prepared mustard
¼ teaspoon cayenne pepper
1 teaspoon salt
2 teaspoon dried oregano
1/3 cup frozen chopped spinach, thawed and drained
8 Kalamata olives, roughly chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon finely diced red onion
4 tablespoons grated Parmesan cheese, divided
12 thin slices of fresh Roma tomato
Preheat oven to 350°F. Generously grease a 12-cup muffin pan and set aside.
In a large mixing bowl, whisk together the eggs, milk, mustard, cayenne pepper, salt, and oregano. Stir in the spinach, olives, sun-dried tomatoes, onion, and 3 tablespoons of the grated Parmesan. Ladle egg mixture into muffin tin cups, distributing evenly and trying to get a variety of vegetables in each cup. Place in the oven and bake 10 minutes. Remove from oven--eggs should be almost set, and top each quiche with one thin slice of Roma tomato and a pinch of the remaining tablespoon of Parmesan cheese. Return to oven and bake another 10 minutes, or until cheese is melted.
Mini quiches can be served warm or at room temperature, and they can be frozen for up to one month--just place on a cookie sheet in the freezer until hard, then put them all in a freezer weight zip-top bag. To thaw, place in the refrigerator overnight or pop in the microwave for about 30 seconds each.
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