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Time for the important stuff

Crustless quiche helps give breakfast prominence it deserves ... even on the busiest of busy days

Published: Wednesday, March 20, 2013 4:00 p.m. CDT
Caption
(Herald Photo by Lisa Pesavento)
A colorful, delicious treat for breakfast, these crustless quiche muffins can be made ahead of time, frozen and then microwaved to be enjoyed on those mornings when “the most important meal of the day” doesn’t seem to be an possibility.

Why, does it seem, that mornings are so rushed?  Is it because we don’t allow enough time, because we want to grab those extra few minutes of sleep?

Or, if you are like my husband, you need to fit in time to go to the gym before work.

There are so many reasons and excuses we can come up with.

With less time in the morning, there is no possible way that breakfast can be the most important meal of the day. 

Prepare these delicious Crustless Quiche Muffins and you will have breakfast ready every morning in no time.

Take the time to bake this one day and you can just warm them up in the microwave the next morning. Just freeze what you don’t want to eat right away. Take out the amount you want the night before you want to eat them. Let them thaw in the refrigerator overnight and just microwave in the morning. Quick and delicious.

Ham is delicious in this recipe, but bacon is also good. Any meat you would use in a breakfast casserole would be good in these muffins. Make certain that whatever meat you choose is cut into a small dice.

I like to use asparagus in this recipe, but you can easily substitute another vegetable if you like.

I like a lot of color in this quiche so I usually buy one red, one orange, and one yellow pepper. I take one-third of each to put in this quiche. I take the leftover and divide into 2 bags and freeze for the next time I want to make these quiches.

I love the taste of mushrooms, so I use the baby bella mushrooms, but any mushrooms can be used. The white mushrooms have a tendency to cook down and become softer. If you want the taste and consistency of a firm mushrooms, use the baby bellas.

The recipe calls for heavy cream. I have to admit that I have used half and half and it has turned out just as good and maybe not as high in calories. Your choice.

This is a good recipe to use some of that leftover ham from Easter. I usually take some of my ham and freeze anyway, so I just dice it before I put it in the freezer.

It is like a gift to have things ready and at hand to prepare. I sure beats making two or three trips to the grocery store for things you forget.  (Trust me, its no fun.)

Make this quiche muffin for an easy breakfast fix.  You will be so glad to have something ready on those days when there seems to be no time to eat.

And remember,…a good cook always cleans up!

CRUSTLESS QUICHE MUFFINS

8 eggs 1 cup heavy cream ½ cup Parmesan cheese (feta is also good) 2 cups shredded cheddar cheese ¼ tsp. garlic salt ¼ tsp. coarsely ground pepper ½ tsp. Italian seasoning 2 TBs olive oil 1 small red onion, chopped ½ cup asparagus, chopped 1 cup bell pepper, chopped  1-cup mushrooms, diced      2 cups fresh spinach                       2 cups diced ham

Preheat oven to 375 degrees. Spray muffin times with cooking spray.

Cut ham to a small chop and set aside.

Put 2 TBS olive oil in a fry pan. Sauté onion and peppers, then add asparagus, and then mushrooms, and spinach last of all. All must be soft, but not overdone.

Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.

Add cheese and ham; mix well with the eggs.

Add the sautéed vegetables and mix well.

Pour into muffin tins, at least ¾ full.

Bake for 25 to 30 minutes.Do not overcook.

Makes 24 quiche muffins.

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