Every two weeks we get 36 gorgeous brown or blue-ish eggs. Cooking them on their own...WOW! They are extra creamy and so vibrant in color! Everything I make with them seem to just taste better! It's probably in my mind, but I don't care. I'm sure grateful to be the recipient! I was extra excited to make these mini (and crust-less) quiche with them.
The recipe can easily be doubled and keeps in the refrigerator for about 5-7 days. Use some leftover ham from dinner the night before or just buy a few thicker slices from your local deli. You can also customize the cheese and the veggies with whatever you have on hand. Make sure to avoid using water based veggies like zucchini or tomatoes. They will make the mini quiche very watery. I really like the combination of asparagus and mushrooms together.
Mini Ham and Vegetable Quiche
Makes 16-18 mini quiche
1 cup 2% or whole milk
1 cup Monterey Jack or cheddar cheese, shredded
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups thinly sliced mushrooms
1/2 bunch thin asparagus, cut into 1 inch pieces
1 cup ham, diced
1. Preheat oven to 350 degrees.
2. Lightly grease 2 regular muffin tins with cooking spray.
3. In a large bowl, whisk together eggs, milk, cheese, salt and pepper.
4. Set aside the tip pieces of the asparagus.
5. Stir in the ham, mushrooms and asparagus.
6. Using a 1/4 cup measuring cup, pour egg mixture into each tin.
7. Place one asparagus tip on top of each quiche.
8. Bake for 25-30 minutes.
9. Once removed from the oven, immediately take a knife and run it around each edge of the mini quiche.
10. Allow to cool 10 minutes in the tins before serving.
*For leftovers, place completely cooled mini quiches in an airtight container and chill. To reheat, place 2 mini quiche on a microwave safe plate and heat for 1 minute on high.
Some other great breakfast or brunch recipes can be found here!