Bailey Wilkins (via Guelph Family Health Study)
Crustless Quiche
Big Batch Cooking! These quiches are very versatile. Try using frozen veggies instead of fresh for an added variation!
Ingredients:
4 eggs
1 1/2 cups milk
1 cup green vegetables, chopped (e.g., broccoli, kale, or spinach)
1 cup mushrooms, chopped
1/2 cup cheddar cheese, shredded
Instructions:
Grease muffin tin.
Divide the vegetables and cheese evenly into the muffin tin.
Beat eggs and milk together in a bowl.
Pour egg mixture evenly over vegetables and cheese mixture.
Bake at 350º F (175º C) for 20 minutes, until the center of each quiche is no longer liquid (if you shake the pan, the quiche should not “jiggle”).
Quick Tip! These quiches freeze well and make for a quick breakfast. Pull them out of the freezer, microwave for a minute and serve on whole wheat English muffins for a quick breakfast sandwich.
You can check out the full recipe here!
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