Between working almost every day, some times twice a day, it's hard to find time to cook for oneself... But there are certainly ways that it can be accomplished! Just think, it's so much better to cook for yourself; knowing every ingredient that goes into your food, and there's nothing that you can't pronounce! Not to mention, there's a feeling of pride when you take a bite of that delicious home made meal.
Josh and I both work a lot so time management is big. These mini quiches take no time at all, and they're the perfect make ahead meal - feel free to freeze or refrigerate for later.
What You'll Need:
-1 Cup Broccoli Florets
-1 Cup Sharp Cheddar, grated
-3/4 Cup Portobella, chopped into 1/4 inch bits
-10 Eggs
-1/4 Cup Milk
- Large pinch of Salt
-Small pinch of Black Pepper
-Homemade Quiche Crust
-Oil for greasing
(I have included a recipe card for download for our easy quiche crust!)
1. Pre-heat the oven to 350º F. Start by prepping the vegetables and making sure they're ready to use.
2. In a large mixing bowl, crack in the eggs, add the milk, and beat together. Mix in the grated cheddar, salt, and pepper.
3. Oil/butter or spray a muffin tin so the food does not stick. Use one heaping tablespoon of the quiche crust, and press it into each muffin pan evenly.
4. Add in 2 tablespoons of the egg and cheese mixture and then add a large pinch of broccoli and mushroom.
5. Bake for about 20 minutes, rotating once halfway, or until the mini quiches are slightly browned and puffy!
Enjoy alongside your favorite cup of coffee for a super easy and delicious breakfast, or as a snack later. As mentioned before, this meal is great for storing, so it's great for a busy morning!
Fresh ingredients always look so appealing to me. Josh and I aren't really a "selfie" couple, we're more into taking pictures of what we plan on eating. Now 'that's amore'. :P
Okay. So I made the quiche crust first, and let it sit in the fridge while I prepare my other ingredients. Once everything is ready, take a large tablespoon of the crust and press it evenly to fill the muffin tin!
Then take the egg and cheese mixture and fill each cup about half way. It'll take about 2 tablespoons.
Add the fun ingredients...
Bake, and enjoy!
We served our mini quiches with hot sauce. I pretty much eat hot sauce with eggs non stop, sooo tasty.
