After seeing the crustless quiches my sister-in-law makes for weekend brunches, I was enticed to make them for a supper meal. There are a variety of vegetables you can use for quiches, it depends on what you have in the fridge and your taste preferences. The quiche can be baked several ways including a muffin tin, a casserole dish or using a mini loaf pan. My sister-in-law uses silicon mini loaf pans but I didn’t have those so I used a silicon muffin tin that has deep wells. It worked well. I found one quiche served along with other cooked vegetables filling; the DH ate two quiches. Leftovers can be eating over the next few days and they store well in the fridge. They can also be wrapped and individually frozen for those times you need a make a quick meal and want something healthy.
Prep and cooking time: one hour
Makes 6 quiches
Ingredients:
5 eggs
1 medium potato, cooked and chopped
1/2 onion, chopped
3 fresh mushrooms, sliced
1 bunch of broccoli, chopped
1/2 coloured pepper, chopped
1 to 2 large handfuls of fresh spinach
6 slices of cheese; eg cheddar, mozzarella
3 large cherry tomatoes, halved
1/2 tsp Italian seasoning
Salt and pepper to taste
Directions:
Cook the potato in the microwave until soft. I find five minutes is enough cooking time in the microwave. Let cool. Once it cools, the potato can be chopped.
Heat the oven to 350 degrees F. Grease/oil a muffin baking tin. I used a silicon muffin tin and didn’t oil it beforehand. I also used a deep welled muffin tin.
Crack the eggs into a medium size bowl and gently beat them. Set aside.
Heat a non stick frying pan to medium high on the stove. I added a bit of oil to the pan. Add onion, mushrooms, broccoli and coloured pepper to the pan. Sauté on medium high for about a minute and reduce the heat to medium low. Sauté for another four minutes until the vegetables start to soften. Add the potato and spinach and cook until the spinach softens. Turn the stove off and remove the pan from the burner.
Add the sautéed vegetables to the bowl with the eggs. Combine well. Add the Italian seasoning, salt and pepper. Mix well. Spoon the mixture into the muffin tin wells. Place a cheese slice over the mixture and then top each one with half a cherry tomato. If you want it cheesy, add more cheese to each muffin well.
Bake for 25 minutes until the quiche is cooked. Cooking time will vary based on your oven and whether you use regular heat or convection heat. I used convection heat and 25 minutes for baking worked well. Makes 6 size quiches.
