Yummy Crustless Quiche

We’ve all heard the saying that breakfast is the most important meal of the day. Which means that you should eat something healthy and yummy to start your day off right. Right? Before, I wasn’t exactly eating the best breakfast. So with my new found idea of not eating any foods with added sugar, I decided to find something that I could make and save for the week. I figured I was already meal prepping my lunches, so why not my breakfasts too?

I have to say, this crustless quiche recipe is a must keep! Not only are they pretty simple to make, but they are of course delicious! Like usual, I went to Pinterest and found the recipe from Willow Arlen at Will Cook for Friends.

Ingredients:

Base:

• 12 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 TBSP fresh parsley, chopped
• 2 TBSP fresh basil, chopped (or other herb)
• 1/4 tsp. salt
• 1/4 tsp. pepper

I ended up not being able to put any of the fresh herbs into mine, but I am definitely making sure I’ll be able to next time I make these, because there will be a next time!

Veggies*:

• 1 cup broccoli, cut into teeny tiny florets
• 1 cup fresh spinach, roughly chopped
• 1 red bell pepper, chopped small
• 1/4-1/2 cup onion, diced fine

Add-ins (optional):

• 1 1/2 cups cheddar, gruyere, mozzarella, or other cheese, divided
• 1 lb. bacon, sausage, or other meat, fully cooked

I didn’t think to put any meat into mine, but my personal trainer says turkey could be a good addition, so maybe next time I’ll try that too. I did add cheese to mine, I did a mixture of colby jack cheese and pepper jack cheese. I’m not sure if I put enough in or not because I didn’t much of the cheese, but I’m afraid to put too much in, so we’ll see how it goes the next time around.

Directions:

1.    If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces. 2.    Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. 3.    In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside. 4.    Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool. 5.    Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using. 6.    Using an ice-cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top. 7.    Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

I baked mine for about 23 minutes and they came out great! I made these on Sunday and have them refrigerated; they should last for the week. Don’t they look delicious?! 🙂