Crustless Quiches
Crustless Mini Quiches made in a 6 hole muffin tin. Perfect for breakfast on the ego, quick lunch or an afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 15- 20 minutes
- Total Time: 30 minutes
- Yield: 6 individual
Ingredients
75 g chopped spinach (I use frozen and thaw it in the oven while it is heating up.)
70 g strong hard cheese (like Cheddar), grated. Save some for topping.
50 g cream
3 eggs
Salt and pepper to taste
Options
large pinch of grated nutmeg
2 tbsp roasted capsicum (I used the ones in a jar, drained)
1 tsp mushroom powder (See notes)
Instructions
Preheat oven to 180°C non-fan (160°C fan-forced). Grease and line a 6 hole regular muffin tin.
Place frozen spinach in a heatproof dish into the oven to defrost while the oven is heating. Once defrosted remove to cool a little.
Place cream and eggs to a bowl or large jug and whisk until well combined. Season with salt and pepper and mushroom mix if using.
Add grated cheese( keeping some for topping) and mix to combine. Pout into prepared muffin cases and top with extra cheese and pepper.
Bake for 15 – 20 minutes or until they are cooked when lightly golden brown.
Eat warm or cold.
Crustless quiche will keep for several days in the refrigerator. Re-heat in an oven.
Notes
Mill, in a spice grinder or Thermomix, dried porcini mushrooms and shitake mushrooms to a powder and store in a jar. I use equal quantities of both in the mix.
Keywords: crustless quiches, quiches for one, gluten free
Find it online: https://carolinerowe.com/crustless-quiches/