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  • Writer's pictureJessie Alice Smith

Crustless Mini-Quiches

Makes 12 standard muffin-sized quiches. Total time approx. 25 - 30 minutes from start to enjoy!

 

There is nothing better than convenient, healthy, and satisfying food sitting right there in your fridge waiting to be eaten and these quiches are just that. They are SO simple to make, they are heart-healthy and best of all, they are delicious.


As is the case with many of my recipes, I am providing a base. A place to start from. Egg-bakes, quiches, and frittatas, in particular, are very versatile so be creative and use the ingredients you love best. Turkey or bacon instead of ham... bell peppers instead of tomatoes... the world is your oyster!

 

Ingredients:

  • 10 - 12 large eggs (just depending on how much "dry" ingredient you add)

  • 2 tbsp milk (another option: unsweet almond or unsweet oat milk)

  • 1 smaller tomato

  • 1 cup spinach

  • 3 or 4 slices of deli ham

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 cup of cheddar cheese (another option: goat cheese)

Directions:

  • Preheat your oven to 350°.

  • In a medium sized bowl, crack in all of the eggs, add milk, salt, pepper, and whisk. Set aside.

  • Dice up tomatoes, spinach, and ham.

  • Shred your cheese.

  • Spray a 12 cup muffin tin generously with baking spray.

  • Sprinkle in all of your "dry" ingredients first into the muffin tin.

  • Carefully pour your egg mixture over the dry ingredients into each individual tin.

  • Lightly stir around the contents of each muffin tin, then put it into a preheated oven.

  • Bake for 12-15 minutes or until a toothpick comes out clean from the center.

  • Pull out and let cool. You will need to scrape the edges of each tin with a sharp knife before taking them out of the muffin tin.

  • These stay delicious in your fridge for 4-5 days or freeze some and pull them out as desired.


And that does it! As you can see, these quiches are just the thing for those of you who are meal prepping, are generally short on time, or for a sick family member or friend. These little babies pack up and travel perfectly. Never underestimate the healing powers of clean and simple, convenient food to heal a sick body, a broken heart, or a troubled mind.

 

Until next time...


All photography by Jessie Alice Smith



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2 Comments


Jessie Alice Smith
Jessie Alice Smith
Oct 15, 2020

Hi Donna, I hope they worked out for you! If you're going to freeze some, what you suggest is exactly what I would do. They usually never last long enough in my house to freeze many if any. :)


I would take some out the night before, let them thaw in your fridge and pop them in the oven or toaster oven for a few minutes at 350°. Eggs reheat quickly and these are small.


My husband doesn't like the microwave either and he will usually cut up egg bakes into more bite sized pieces and reheat them in a skillet on the stove top.


I hope this helps, take care and thanks for trying the recipe!


-Jessie

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Donna Oliver
Donna Oliver
Oct 14, 2020

Jessie, this is awesome. I'm going to make some today! I would love if you would add re-heating instructions. That is what I struggle with a lot. I don't like to use the microwave, so would you thaw first or put straight into the oven? Or would a toaster oven work better?

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