Mini Quiche, Crustless
These Mini Quiche, Crustless are super easy, wonderfully delish, and perfect for brunch or on-the-go weekday mornings. Bonus: they freeze well.
Servings: 12
Ingredients
- 4 large eggs
- 2 cups half and half cream
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- ¼ teaspoon black pepper, freshly ground
- 5 oz frozen chopped spinach, defrosted, squeeze-dried of all liquid
- 1 ½ cups sharp cheddar cheese, shredded
- 1 cup fully cooked ham, diced
- 1 cup tomatoes, seeded and diced
Instructions
- Preheat oven to 375F, with rack on lower middle position. Lightly grease muffin pan. Set aside.
- In a bowl, whisk together the eggs, half and half, onion powder, garlic powder, salt, and pepper until well combined.
- Add spinach, cheese, ham, and tomatoes. Stir gently to combine.
- Divide mixture into greased muffin pan and bake 25 minutes or just until knife inserted in center comes out clean and edges are golden brown. Let rest at room temp for a minute or two before serving.
Notes
- Grease your muffin pan, even if it's non-stick. This will make it easier to remove the quiches and will also help in achieving a crispy, golden-brown crust.
- It's important to squeeze out as much liquid as possible from the defrosted spinach to avoid a watery texture.
- Allow the quiches to rest in the muffin pan for a minute or two after baking. This will make them easier to remove and help them hold their shape.
- Love these mini quiches? Check out our recipes for Easy Breakfast Quiche and Crustless Quiche for more inspiration.
- To freeze: wrap quiche airtight and freeze for 1-2 months.
Nutrition (per serving)
Calories: 170kcal | Carbohydrates: 4g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 386mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.863IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 1mg