Cheddar and Chive Mini-Quiches
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 tablespoons milk (any variety)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 cup light shredded cheddar cheese
- 2 tablespoons 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 2/3 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 1/4 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.