I originally saw this on Pinterest!
I’m a big fan of quiche and have had a recipe that I’ve been using for as long as I’ve been married (20+ years).
I couldn’t wait to make these cupcake size quiche using my recipe as I know it’s something I can prepare with my eyes closed and not have to take the time to learn a new recipe.
It’s all about time and schedules at the moment and still being able to whip up something healthy on the go, especially with active teen boys playing high school football this year.
These cupcake size quiches would make for a great protein breakfast & what’s better is you can make a pan of 12 and have it for the week!
You can check out the recipe on Pinterest but I’ll also share my own recipe below (crustless).
One thing that I would suggest and didn’t do the first time making this is to use cupcake papers (keeps it clean for taking it to go).
6 organic eggs
Prepare your Filling: I chose organic uncured ham sliced, spinach leaves, organic shredded cheese & white onions minced tomatoes or broccoli. You can mix it up for variety of quiches.
3/4 cup of milk (2% or whole or half/half
Preheat oven at 350F
Beat eggs and milk until yoke is dissolved
Spray cupcake pan with Pam Organic Olive oil spray or your preference.
Arrange filling into cupcake pan as you like (ei: ham, cheese, onions; spinach & cheese…)
Pour eggs mixture cupcake pan to 3/4 of the way in each holder
Bake for 45-50 minutes or until golden.
(Test doneness by poking with a fork to see if it comes out clean-with no egg batter on it).
Let cool for a few minutes.
Serve with some multi-grain English muffins or whole grain toast and some fresh fruit for a nice healthy breakfast.