Last weekend I thought about making mini quiches for my sister’s baby shower. I ended up just buying some from Costco because I didn’t want to try a new recipe for my MOTHER and several aunts. I’m just sayin’. So this weekend I decided to give them a try.
I don’t know if you ever do this, but sometimes I get a recipe in my head and search and search online and can’t find exactly what I’m looking for. I knew I didn’t want to mess with a crust, and that I’d seen them made in muffin tins. Ever see that commercial about search engine overload? Well, in the course of searching for the recipe I ended up with, I discovered that calling them crustless quiche is actually frowned upon in some circles because, say the purists, a crustless quiche is actually a frittata. I wonder what they’re called when you use potato as a crust?
Also, there’s supposed to be some ratio of cream to egg, but then someone else on a forum claimed that was more of a custard, so who knows? I did finally find a recipe that I used mostly as written. OK, stop laughing, I did qualify it by saying “mostly!”
Here’s the original, called Cynthia’s Crustless Quiche Muffins. And here’s what I did:
Ingredients:
- 4 eggs
- 1 cup raw milk (mostly cream ’cause it was a new jar and I’m too lazy to scoop out the cream.)
- 1 tiny bunch of green onions (could substitute a chopped onion)
- 2 C broccoli florets
- 3/4 C cheddar cheese, freshly grated
- salt and pepper to taste
- Preheat oven to 375F.
- Spray/grease the muffin pan liberally.
- Saute the onion and broccoli until softened.
- Beat the eggs in a bowl. Add remaining ingredients and mix well.
- Pour into muffin pan and bake for 35 minutes.
Mmmm….this would be perfect to make in larger batches and have on hand for a quick breakfast.
I love that this is a gluten free recipe! I’m going to have to remember this for my next cooking class that is gluten free. Thanks.
Oh, Yum! Hubby and I would love these for breakfast or a quick snack.
I like your quiche muffin recipe too!! Thanks for sharing and linking to Temp My Tummy Tuesday. 🙂
What a lovely and simple recipe. I love that these are crustless – great way to reduce calories and carbs.
I have company coming this weekend and one of them it s gluten free eater. I have been trying to figure out what to make for the breakfast and plain eggs seemed so boring. My husband was dead set against greens in the eggs though (what? Normal people don’t like kale in EVERYTHING?). This is perfect! Thank you!!!
So cute and a great way to sneak veggies to kids.
I’d be thrilled if you’d link this recipe up at Tastetastic Thursdays!