Make Breakfast Easy With Bake-ahead Mini Crustless Quiches
August 26, 2015
Breakfast is the most important meal of the day. But who has time to cook a healthy meal in the morning? Mornings can be hectic—with missed alarms, rushed showers and a mad dash to the door to make it to work on time.
So how do you get a hearty, healthy meal that will start your day right?
One simple bake-ahead dish is the crustless quiche, a savory meal of eggs, cheese and veggies. To make life even easier, use a cupcake pan for mini crustless quiches that are perfectly portioned and portable for on-the-go eating.
Best of all, they can be made the day before—or even days before. Simply bake, let cool and store in the fridge or freezer. Mini crustless quiches stand up well to freezing and reheat in minutes—perfect for the hustle and bustle of busy mornings.
The petite quiches aren’t just hassle-free; they also give you protein to hold off hunger and nutrients from the vegetables included. Plus, they’re nearly foolproof. Get creative by adding in your favorite veggies—or even turkey sausage or lean ham—for a new go-to breakfast.
For your daily dose of greens, try this mini crustless spinach quiche recipe:
- 5 large eggs
- One small zucchini
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup onions, chopped
- 1/2 cup milk
- 6 ounces of cheese
- 2 cups fresh baby spinach, stems removed
- Cupcake tin
- Mandoline or sharp knife
- Mixing bowl
- Paring knife
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, whisk the eggs. Add in black pepper, salt, garlic powder, onions and milk, whisking until well-combined. Crumble in one-third of the cheese and add in the spinach, mixing until evenly distributed. Set aside.
3. Using a mandoline or sharp knife, cut the zucchini into thin slices. Oil the cupcake tin well. Layer zucchini slices on the bottom and sides of each cup.
4. Sprinkle cheese on the bottom of each cup, then pour in the egg mixture, filling each cup two-thirds of the way. Top with remaining cheese.
5. Bake for 25–30 minutes, or until the top is golden brown. Let quiches cool for 15 minutes. Carefully run a paring knife along the rim of each cup to help free quiches before serving.
This recipe is very forgiving. Feel free to adjust the ingredient list to suit your dietary needs. If you’re following a dairy-free diet, swap the milk for almond or soy milk and use dairy-free cheese. And if you’re watching your fat intake, consider replacing two or three of the whole eggs with egg whites.
The information herein may not be construed as medical advice. The medical information on this site is provided as an information resource only, and is not to be used or relied on for any diagnostic or treatment purposes. It should not be used as a substitute for professional diagnosis and treatment. It is best to obtain medical recommendations from your physician.
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