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.