Mini crustless quiche are perfect for easy breakfasts and lunches. Make the mini quiche with your choice of veggies for a healthy homemade meal on the go!
Breakfast in our home is a pretty big deal. My goal is to get fruit and vegetables in to every single meal we eat – even breakfast. That means that we generally either have smoothies made with fruit or scrambled eggs with vegetables. The problem is that standing in the kitchen chopping up vegetables is not how I love to start my day. So a few years ago I started making mini-crustless quiche for a quick and healthy breakfast.
These little quiche are so easy to make – and they re-heat beautifully. All you really need are some eggs to make the quiche. Then add your favorite seasonal vegetables, bacon or sausage and even cheese. The sky is the limit when making quiche.
It’s vital to make sure that your muffin pan is greased well so that the quiche pop right out when they are done. For this batch I tested PAM’s coconut oil spray. I’m very picky about the oils that I use when cooking and I was pleased to discover that PAM now has a coconut oil option. But I still had my doubts that it would do the job to get my quiche out in one piece.
I made sure to spray the muffin tins very, very well. I wanted mini crustless quiche, not scrambled eggs, after all.
I made the quiche and baked and waited. I let the quiche cool for just a few minutes after they came out of the oven and then turned the pan upside down to see what would happen.
Voila! Not one single quiche stuck to the pan. I was thrilled! I was so impressed that I actually used the PAM Coconut Oil spray to bake my daughter’s birthday cake a few days later with the same gorgeous results. The cakes popped right out of the pans.
Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.
- 4 eggs
- 1½ cups light cream or milk
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- Pepper to taste
- Fillings as desired (4 strips bacon, chopped, cheese tossed in flour, onions, spinach,etc)
- In a large bowl beat together eggs, cream, salt, nutmeg and pepper.
- Add in desired fillings. Toss cheese with flour before adding. Stir well.
- Pour mixture in to greased pie plate or muffin tins.
- Bake until set and golden at 400 degrees for about 30 minutes.
- Allow to cool completely before freezing.
Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.