My husband, Ian, has switched up his work schedule twice a month and goes into a different office to check in on the staff to make sure things are running smoothly. There is a new employee who happens to have free range chickens on his property and brings in any left over eggs he and his wife don’t use. I guess there are so many that the rest of the office are kind of sick on them. Ian perked up when he heard this and told him he’d love to take any extras. One, one of his favorite foods are eggs and two, I use eggs all the time in baking. Maybe too much!
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.
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I have a simple theory about food. 99% of the time it tastes better
in mini form. Maybe it’s because it’s so adorable that you can’t help but
want to eat it OR you feel like you can get away with eating more
because it’s smaller.
Either
way, these mini quiche are super easy to make and
extremely scrumptious. They are perfect for a breakfast on the go or
maybe a little brunch with your girlfriends.
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
Printable Version
Ingredients
6 eggs
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
Directions
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!
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