One reason I love quiches: I can throw in different ingredients every time and have myself a new tasty quiche. I could literally make one every week and never get bored! You can make enough to last by cooking in either an oven dish or a muffin pan. Cook one for breakfast and let it keep on giving all week-long. Healthy, satisfying and simple—now that’s my kind of breakfast!
I always thought a quiche needed cream, butter and a time-consuming crust, but that just isn’t so! This quiche is crustless and I don’t even miss it. I mean, really, isn’t the filling what it’s all about? Crack open some eggs, add milk, sauté (or blanch veggies), and bake. That’s it. Nothing more.
I love recipes that are forgiving and allow me to experiment. This morning I used mushrooms, asparagus and sweet cherry tomatoes for my quiche.
10 Eggs (and/or egg whites)
1 C Almond milk (or any kind)
2 Handfuls of cherry tomatoes; sliced
1 Bunch of asparagus; quartered
1 C Mushrooms; sliced
2 Tbs. Rosemary
1 Tbs. Dill
Salt and Pepper to taste
Preheat the oven to 350ºF. Whisk together eggs, almond milk, rosemary, dill, and salt and pepper. Meanwhile, sauté the vegetables so they are tender, but not over cooked (about 6 minutes). You can also boil water and blanch the vegetables for 5 minutes instead of sautéing. Mix the prepared vegetables in with the egg mixture, and then pour the mixture into a greased baking dish. Bake for 35 minutes or until the edges are brown and the center is set. Check doneness by sticking in a knife. Egg should not ooze out.
Enjoy and share (with deserving friends and family)!
Mini Quiches (by Beerfoodie)
Power Breakfast Egg MeatMuffins (by The Healthy Foodie)
Cornmeal and Chive Waffles with Salsa and Eggs (by Joy the Baker)
Egg White Spinach and Mushroom Breakfast Sandwich (by Armelle)