It’s an appetizer, it’s breakfast, it’s a brunch dish. These muffin sized quiches are always a hit and a great way to clear out the refrigerator. Anything goes with this one; you’re limited only by your imagination. Plus, they are impossible to mess up. It’s a completely forgiving dish that anyone can make with whatever you have on hand.
- 18-24 eggs (18 if using milk and cheese)
- 1 pound protein – sausage, bacon, ground beef, ground lamb, ground turkey, etc.
- 1 c milk, optional
- 3-4 c veggies – spinach, peppers, onions, mushrooms, etc.
- 3 oz most any cheese, optional
- Salt to taste, keep in mind the salt in cheese and protein
- Pepper to taste
- TIP = if you choose not to use milk and cheese, then the quiches are denser and a snick less flavorful, but they still taste and look great.
What I used today, as shown in the photo
- 18 eggs
- 1 pound sausage
- 4 left over slices of bacon
- 1 c milk
- 2 onions (1 white, 1 purple)
- 5 oz grape tomatoes
- 2.5 oz chopped kale
- 3 oz grated goat cheese
- 3 pinches of salt
- 1.5 pinches of pepper
- In a large skillet, cook protein and veggies.
- Preheat over to 350 degrees.
- In a large bowl, beat the eggs and milk together, if using,
- Spray the 2 standard sized muffin tins of 12 with cooking spray. I use coconut oil.
- Using a tablespoon for even distribution, spoon the cooked veggies and proteins into the 24 compartments.
- If using cheese, add cheese to the top of each veggie and protein pile.
- Then pour the egg and milk mixture, if using, into each compartment. You’ll fill until each one is about 4/5 full, almost to the top.
- Bake approximately 25-30 minutes until fluffy, slightly brown, and cooked. They will rise a bit too but don’t worry, they’ll contract as they cool. Using milk increases the cooking time a bit but don’t worry, you’ll be able to visually determine when they are done.
- Remove from oven.
- Serve warm or at room temperature.
- These freeze well too! When reheating, warm each one up in the microwave for about 30 seconds.