tiny little quiches

Ever since we read this post from bread & honey, we've been meaning to make mini crustless quiches. Really, they're the perfect dinner - easy (most of these ingredients are just measured with your hand, like in antiquity... or with horses), small portions (and thus good for leftovers), healthier than with crust, and made pretty much only with ingredients already found in the fridge. You can modify this in pretty much any possible way you want, so we omitted some of the stuff we didn't have.

Mini crustless quiches (makes 6-8, depending on how big your handfuls are)

Veggies (we used some grated carrot and a handful of broccoli)
4 eggs
3/4 c milk
garlic (one clove is suggested, but we tossed in some more for good measure)
handful chopped spinach
large handful of grated sharp cheddar
pinch of flour
salt and pepper

Preheat oven to 350. Saute your chosen vegetables with garlic until they soften.

In a large bowl, whisk together eggs, milk, spinach, cheddar, and pinch of flour. Season with a small pinch of salt & some pepper.

We used muffin cups, which were actually a little messy and yielded a poor presentation, but you can grease a muffin tin with some butter. In the bottom of each cup, spoon in a small amount of sauteed vegetables. Use a large spoon to drizzle egg mixture over each muffin cup. You can fill almost all the way, since they don't puff up much.

Bake for about 20-25 minutes, until firm and puffy. Allow to cool a little before attempting to remove.


Keeping with the "whatever's in the apartment" mentality, we ate these with a slice of bread, but for leftovers we'll probably whip up some brown rice for a good starchy side.