Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mini crustless veggie quiches. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Crustless mini quiches filled with broccoli and corn and topped with Cheddar cheese. These veggie quiche cups make great breakfasts for a crowd or as a make-ahead that you can warm up when you need one. COOK'S TIPS: Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few.
Mini Crustless veggie quiches is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Mini Crustless veggie quiches is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have mini crustless veggie quiches using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mini Crustless veggie quiches:
- Make ready 6 Eggs
- Prepare 1 small Onion, peeled and chopped
- Make ready 100 g Broccoli, washed and sliced
- Make ready 100 g Cauliflower, washed and sliced
- Take 250 g Any cheese of you choice, grated
- Get 50 g Feta cheese
- Take 250 g Swiss chard spinach, cleaned and roughly chopped
- Take 4 Baby marrows, cleaned and grated
- Prepare 250 g any mushrooms of your choice, cleaned and roughly chopped or torn
- Prepare 250 ml milk
- Get 1/2 teaspoon garlic flakes
- Take Pinch dried Oregano
- Make ready Pinch Cayenne pepper
- Get Pinch chilli flakes
- Make ready 2 tablespoons extra virgin olive oil
- Get to taste Salt and pepper
Bake the quiche until the top is golden and the edges are slightly crisp. Feel free to play around with the veggies. Cook down some spinach to replace the pepper or squash. The veggies won't cook during the baking process!
Steps to make Mini Crustless veggie quiches:
- Preheat oven to 180 degrees C. On the stove, Sauté on a medium heat, all the veggies(excluding the baby marrow) in a pan with olive oil. Set aside to cool once cooked.
- In a bowl, add the milk, eggs, both cheeses and beat lightly to combine.
- Add the sautéed veggie mix to the milk and egg mixture and stir to combine.
- In a lightly greased muffin pan or round pie dish, add the quiche mixture and bake for 20-25 minutes until set and golden brown around the edges. Take out of the oven and set aside to cool. Serve with a salad of your choice or as is. Any protein or other veg can of course be added to this recipe.
Cook down some spinach to replace the pepper or squash. The veggies won't cook during the baking process! Crustless Mini Vegetable QuicheMelissa's Southern Style Kitchen. Why Mini Crustless Quiches are Great for Families Customizable: Switch up the veggies, cheese and add-ins to suit taste or what you have available. Somewhere between classic quiche and frittata, these crustless quiches are a great way to load up on basically whatever you feel like eating (or whatever veggies are about to go bad).
So that is going to wrap it up for this special food mini crustless veggie quiches recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
