This is a meal my partner loves to have on a weeknight!

 

Crustless Mini Vegetable Quiches

These individual crustless quiches are a light, protein-packed, and versatile meal perfect for busy mornings or elegant brunches. Loaded with colorful vegetables and cheese, they are easy to make, naturally low-carb, and perfect for meal prep.

• ⏰ Prep Time: 15 minutes

• ⏰ Bake Time: 20-25 minutes

• 🍽️ Servings: 4 mini quiches

🧂 INGREDIENTS

• 6 large eggs

• ¼ cup heavy cream (or milk)

• ½ cup shredded cheddar cheese

• ¼ cup red bell pepper, finely diced

• ¼ cup onion, finely diced

• ½ cup fresh spinach, chopped

• 1 tablespoon olive oil

• ¼ teaspoon salt

• ¼ teaspoon black pepper

👩‍🍳 INSTRUCTIONS

1. Preheat and Prepare:

• Preheat your oven to 375°F (190°C).

• Grease four wells of a standard muffin tin or four small foil pans with olive oil or non-stick spray.

2. Sauté the Vegetables:

• Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and cook for 4-5 minutes until softened.

• Add the chopped spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and let cool slightly.

3. Prepare the Egg Base:

• In a medium bowl, whisk the eggs, heavy cream, salt, and pepper together until smooth and well-combined.

4. Assemble the Quiches:

• Divide the cooked vegetable mixture evenly among the prepared muffin cups.

• Pour the egg mixture over the vegetables, filling each cup about ¾ full.

• Sprinkle the shredded cheddar cheese evenly over the top of each quiche.

5. Bake:

• Bake for 20-25 minutes, or until the edges are golden and the centers are fully set.

6. Cool and Serve:

• Let the quiches cool in the pan for 5 minutes before carefully removing them.

• Serve warm. They are delicious on their own or with a side salad or fresh fruit.

💡 Pro-Tips & Variations:

• Easy Removal: Running a small knife around the edge of each quiche after cooling makes them easy to pop out.

• Meal Prep Friendly: These quiches store beautifully. Let them cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast.

• Customize Your Fillings: Get creative! Try diced mushrooms, broccoli florets, sun-dried tomatoes, or crumbled feta cheese instead of cheddar.

• Make it Lighter: Substitute the heavy cream with milk or a milk alternative.