Crustless Quiche

The thing I love most about this recipe is its versatility! You could make these little gems every single week, and never make them the same way twice. This is my favorite way to make crustless quiche, but you could certainly add any ingredients that strike your fancy. Crustless quiche is a great way to feed the whole family a great breakfast every day!

Crustless Quiche

8 pastured, organic eggs, beat

1/4 c milk

1/4 c grated parmesan

1/4 c swiss cheese, cubed

1/2 c chopped mushrooms

1/2 c chopped kale

Sea salt and pepper to taste

Beat the eggs and mik in a bowl. Stir in the kale, mushrooms and cheeses. Pour into greased muffin tins, or use silicone muffin cups (my preferred method). Bake at 350 for 1/2 hour until the center is set and a knife inserted in the center comes out clean. Makes 1 dozen. Store covered in the fridge for up to 5 days.

I would suggest using similar proportions of ingredients, but what you put in these baby quiches is really up to you. These are great with all kinds of leftover veggies, sausage, ham or bacon, just cheese, or any combo you can imagine. You could make this into a dinner casserole by baking it in a 8×8 glass pan and serving with my quinoa kale patties and some spicy yogurt dipping sauce.

 

 

 

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