mini veggie quiches mini veggie quiches Israeli Kitchen These mini quiches make a splendid breakfast or brunch, and they freeze well. (Photo: Jerry James Stone)

Mini vegetable quiches

Tasty hot breakfast just got a whole lot easier.

Print
  • Yield: Makes 12 mini quiches
  • Prep time: 15 minutes
  • Cook time: 15 minutes

For brunch or breakfast on the go, these mini quiches are a great weekend recipe. I love them because they freeze so well. It's easy to always have a delicious breakfast ready to go.

Ingredients

  • 9 eggs
  • 1 cup milk
  • 1 cup shredded cheddar
  • 1/2 teaspoon salt
  • 8 ounces chopped spinach
  • 1 small red pepper, chopped
  • 1 small red onion, chopped
  • Butter

Directions

Add a tablespoon of butter to a large saute pan and melt it over a medium low heat.

Add in the onions, and cook for about 2 minutes, until just translucent. Add in the spinach, and cook until all of it is wilted. Add in the red peppers, more butter if needed, and saute for about a minute. Set aside.

Grease a muffin pan that holds 12 muffins. Divide the sauteed veggies between the tins.

Crack the 9 eggs in a large mixing bowl. Add in the salt and milk. Whisk together.

Divide half of the cheddar cheese between the muffin tins and then divide the egg mixture.

Bake at 375° F for 10 minutes. Remove from heat and divide the remaining cheddar, topping the quiches.

Place back in the oven and bake until the eggs are set. Test with a toothpick.

Remove from heat and let cool.

Related Topics: Breakfast, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus