These adorable little “quiches” (really more like crust-less frittatas) are equally delicious cold, room temperature, or warmed! Perfect for an on-the-go breakfast or a protein snack, they can also be gussied up with fancier fillings--like gruyere, asparagus or bacon--and served at brunch parties.
The recipe doubles easily and also freezes exceptionally well—just warm the quiches a bit after freezing to eliminate any “freezer” taste.
10 eggs, beaten
3 TB milk (any variety)
½ tsp kosher salt
⅛ tsp pepper
1 cup light shredded cheddar cheese
2 TB minced chives, plus additional for garnish
1. Preheat oven to 350 degrees and spray a standard sized muffin pan with cooking spray.
2. Whisk together eggs, milk, salt and pepper. Stir in cheese and chives.
3. Use a ladle to fill muffin cups ⅔ full (scoop to the bottom of the egg mixture each time to evenly distribute the fillings).
4. Bake for 15-20 minutes, or until the center/top is set.
5. Let cool slightly before removing from pan (they’ll deflate and pull away from the sides a little as they cool).
6. Serve garnished with additional chives.
You can use any mix of meat, veggies, cheese, and herbs in these up to 1 ¼ total cups. Some of my favorite combos include crumbled bacon, gruyere and tarragon; mozzarella, roasted peppers, prosciutto and basil; or vegetarian versions using cooked/well drained chopped spinach, diced peppers, grilled asparagus and chopped broccoli.