Tuesday, May 13, 2014

Crustless Mini Quiches

It's taken me a long time to become friends with the egg. A really long time. I despised them when I was young and the only way I would eat eggs was in a one egg pesto omelette with cheese made by my dad, a fellow egg hater. I don't quite remember when I graduated to two egg omelettes, but it was obviously when I was able to get over the thick outer layer of egg separating me from my beloved pesto filling. As I've grown, my aversion to eggs has become less and less, although I like my eggs a little amped up- I can't eat them when they're alone. Scrambled eggs should be scrambled with veggies, poached eggs should be eaten on Eggs Benedict and hard boiled eggs a better on salads. It's totally a texture thing for me and some days I'm okay with it, and other days I'm not. Eggs are just so healthy and thankfully, my kitchen creativity allows me to eat them on a regular basis. Quiche might be my favorite egg dish of all.

These quaint little quiches made a big impression on our Mother's Day Brunch spread. They are light and fluffy and filled with fresh ingredients. I opted for grape tomatoes, scallions and asparagus, but you can add any veggies of your choice! You don't have to wait for a fancy feast to get your quiche on. I think these would be great made ahead on Sunday night to enjoy for breakfast all week long. My healthy little eater is a huge fan of these, too. 

Crustless Mini Quiches
recipe from epicurious

6 large eggs
6 large egg yolks
2/3 cup whole milk
2/3 cup heavy cream
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 cup sharp cheddar cheese
1 cup grape tomatoes, quartered
6 scallions, finely chopped
8 asparagus spears, cut into 1/2" pieces

Preheat oven to 375 degrees. Lightly spray 2 muffin (I used 12 count tins) tins with cooking spray or line with liners. Add a pinch of cheese to the bottom of each tin.

In a bowl, whisk together eggs, yolks, milk, cream, salt and pepper. Pour egg mixture into tins, filling about 2/3 of the way full. Once the tins are evenly full, it's time to add your veggies. I made half of the quiches with tomato and scallion, and the other half with asparagus.

Bake for 15-18 minutes, or until eggs are set. Remove by taking a knife around the outer edge and popping them out. 

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