Mini Quiche or Egg Muffins

I was all prepared to send you a recipe for quiche. It’s easy to make and you can eat it anytime; breakfast, lunch, dinner or as a snack. Quiches also freeze well. I like to make 2 and keep one in the freezer.

So, what happened? A friend and colleague suggested I make mini quiches or egg muffins. They are a great grab and go breakfast and perfect for busy moms or anyone who is rushing in the morning.

I ended up making 2 batches, one with a crust and without. I like the quiche with the crust better but feel free to choose. I’ll give you directions for both.

Since I made 2 batches I had a lot of muffins, thankfully they freeze well. And they’ll keep in the freezer for about a month. You can defrost them in the microwave. You can also defrost them in the fridge, it just takes longer. If you’re defrosting in the fridge, put them in the fridge overnight.

I made spinach and cheddar mini quiches, however if you’re feeling creative you can go off script with the filling. Chop up whatever veggies you have and use those. I used cheddar cheese, but feel free to substitute Swiss or Feta.

These are easy to make. 2 Muffins equals 1 serving. They are tasty straight out of the oven and just as good when they’re defrosted and reheated.

Ingredients:

6 eggs

1/3 cup of milk (cow or plant)

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

1 generous cup of chopped spinach

½ of a tomato chopped

1 scallion chopped

¾ cups of cheddar cheese

1 box of Pillsbury mini pie crusts

Directions:

1. Preheat oven to 375 degrees

2. In a medium bowl combine eggs, milk, salt, pepper and garlic powder.

3. Blend by hand using a fork or whisk. You don’t want to add too much air by over blending.

4. Set aside

5. In another medium bowl combine all of the veggies.

6. Using a muffin tin, use 1 mini pie crust for each muffin.

7. Put about a tablespoon of veggies mixture into each mini pie crust. Distribute the mixture evenly.

8. Pour egg mixture over the veggies. Using a measuring cup with a spout makes this easy.

9. Put about 1 tablespoon of grated cheese on top of the egg mixture.

10. Bake for about 16 to 18 minutes.

(Note: Oven temperatures vary. Check for doneness after 15 minutes)

Let the mini quiches cool for at least 5 minutes before removing from the muffin tin.

Use a nonstick muffin tin or spray lightly with vegetable oil.

For crustless version:

Use 8 eggs and 2/3 cups of milk.

· If you have leftover ingredients, use them to make scrambled eggs or an omelet.