How to make easy individual mini quiches

 I love breakfast foods. However, I tend to have a hard time waking up and eating a meal right away. I like to enjoy a couple cups of coffee before I even get hungry and I find myself eating more breakfast foods at other times of the day.  However, my one year old is ready to throw down as soon as he wakes up. Since I have no appetite when I wake up, it can be challenging to cook a meal. So, I went on the search for some easy breakfast foods that I could pre-make and even possibly easily reheat for my little one in the morning. I have seen these little quiches around and thought I would give it a try. One of the biggest appeals for me is that they can be pre-made, refrigerated, frozen and then reheated again. These are also healthy if you use fresh healthy ingredients, like free-range cage-free eggs and veggies. However, use whatever your little heart desires. I won’t tell. I already know how to make a quiche and I certainly know how to make an omelet. This dish combines the two, except there is not a crust, which is a good way to cut back on even more calories.
Here are the ingredients you will need for this recipe. It Is very simple.
8 fresh eggs (if possible cage-free)
3 tbsp. Half&Half (you may also use heavy cream and even milk)
1/2 c diced tomatoes
1/2 c shredded cheese (I use sharp cheddar)
1/2 c fresh chopped spinach
1/4 turkey lunch meat (you may also use ham or omit meat all together)
a pinch of salt to taste
Large mixing bowl
Measuring cups/spoons
Non-stick muffin pan
cheese grater
Directions: Preheat oven to 350 F
Using a whisk or fork, scramble the eggs in a large bowl. Add cream and salt.
Whisk again! Now add the rest of the ingredient all at once and whisk until thoroughly combined. You want to make sure every quiche gets a little bit of everything in it.
Once the mixture is combined, you can pour some into each individual muffin spot. I filled mine up to the top. I also used a large Pyrex glass measuring bowl, which has a spout and handle and that made it really easy to pour directly from the bowl into the muffin pan. This recipes yields 9 individual quiches. I also added a little extra cheese to the top of each quiche before I put it in the oven. This of course is optional but I noticed it makes it a little more moist and yes, a little yummier.
Bake the quiche in a 350 F oven for 25 minutes or until cooked thoroughly and cheese is melted. 25 minutes cooked my quiche perfectly and the cheese melted just right. Allow them to cool for a few minutes before eating them because they will be steaming hot.
A perfect little mini quiche!
You can store the left overs in an air-tight ziplock baggie or container and put them in the refrigerator. I wouldn’t leave them in the fridge for more than a day or two. You may also freeze them and heat them up as you need them. If you double this recipe you can make 1.5 dozen and store a bunch in the freezer for quick breakfasts. When you are ready to use them from the fridge, you can microwave them for about 30 seconds and from the freezer about 1 minute. I made these yesterday morning and refrigerated them. I took one out to eat this morning and heated it up in the microwave and it tasted just as moist and delicious as when they came out of the oven and that is what I like about these.
Here are a few other ingredient ideas to use when making these quiche.
The options are endless:
Mushrooms, onions, chives, swiss cheese, bacon, ham, peppers
As always, have fun in the kitchen and Enjoy!