Crustless Muffin Tin Quiche

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For the past two weeks we’ve been trying out a CSA and I’ve been getting a bounty of fruits and vegetables.  When I say bounty, I’m not kidding. Since there is a ridiculous amount of deliciousness in the box I decided to compile some ingredients and make breakfast, more importantly a crustless muffin tin quiche.

Crustless Muffin Tin Quiche by the Maven

Crustless Muffin Tin Quiche

Gather your ingredients and preheat your oven to 375 and grease a jumbo size muffin pan.

Ingredients:

1 green pepper, diced
1 sweet onion, diced
1 pound of bacon, prepped until *almost* crispy and then roughly chopped
8-9 eggs
1/4 -1/2 cup of milk
salt/pepper
your choice of cheese (I used blue and parmesan) *omit for paleo

Prep:

Combine your green pepper, onion and bacon in a skillet with a little bit of oil oil and cook until the onions are transluscent and the bacon is crispy.

bacon, onion, pepper

Distribute evenly among your 6 muffin cups.

distribute in tins

In a large measuring cup, prepare your eggs like you are going to scramble them, adding the desired amount of milk and salt & pepper.

eggs mixed

Slowly pour the egg mixture evenly in your muffin cups.

pour eggs over

Sprinkle your cheese on top. I did half parmesan and half blue cheese on mine.

sprinkle with cheese

Bake for about 15-20 minutes, until lightly browned on top, being careful not to overcook. Let them cool for another 10 minutes or so.

Crustless Muffin Tin Quiche

To remove from the pan, GENTLY slide a NON METAL spatula along the sides of the quiches and then lift them out. (Don’t use metal or you’ll scratch your muffin tins)

Serve your crustless quiches with an in-season fruit salad and some leafy greens. Delicious.

 

Please note: measurements and cooking times are all approximate. I don’t measure often and if you use different ingredients you’ll get different results. This recipe, along with the photos is my original work and may not be used without my permission.

Crustless Muffin Tin Quiche
Author: 
 
Ingredients
  • 1 green pepper, diced
  • 1 sweet onion, diced
  • 1 pound of bacon, prepped until *almost* crispy and then roughly chopped
  • 8-9 eggs
  • ¼ -1/2 cup of milk
  • salt/pepper
  • your choice of cheese (I used blue and parmesan) *omit for paleo
Instructions
  1. Gather your ingredients and preheat your oven to 375 and grease a jumbo size muffin pan.
  2. Combine your green pepper, onion and bacon in a skillet with a little bit of oil oil and cook until the onions are translucent and the bacon is crispy.
  3. Distribute evenly among your 6 muffin cups.
  4. In a large measuring cup, prepare your eggs like you are going to scramble them, adding the desired amount of milk and salt & pepper.
  5. Slowly pour the egg mixture evenly in your muffin cups.
  6. Sprinkle your cheese on top. I did half parmesan and half blue cheese on mine.
  7. Bake for about 15-20 minutes, until lightly browned on top, being careful not to overcook. Let them cool for another 10 minutes or so.
  8. To remove from the pan, GENTLY slide a NON METAL spatula along the sides of the quiches and then lift them out. (Don't use metal or you'll scratch your muffin tins)
  9. Serve your crustless quiches with an in-season fruit salad and some leafy greens. Delicious.
  10. Please note: measurements and cooking times are all approximate. I don't measure often and if you use different ingredients you'll get different results. This recipe, along with the photos is my original work and may not be used without my permission.

 

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Comments

  1. Sandy VanHoey says

    This is a must try recipe. I love every ingredient you put in this and they look wonderful. I’d probably use cheddar and mozzarella cheese since they are my grandsons favorite.

  2. katklaw777 says

    What a neat recipe…I luv using my muffin tin to make recipes because it gives good portion control. I make mini meatloafs all the time.
    Can’t wait to give this one a try…thanks!

    • says

      You know, I haven’t tried to freeze them. I bet they’d do okay as long as they were well wrapped. I wouldn’t shove them in the back of the freezer for months though.

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