I took the idea of making food in a muffin tin for portion control and applied it to the crust less quiche that I love.
It has been wonderful. Each piece is between 1.5 and 2.5 ounces so perfect for a meal.
One quiche serving on a salad plate.
two fit in a small snack ziplock. Easy to store in fridge.
Having them all prepared and pre-sized makes breakfast in a hurry a breeze. I make up a batch and then nuke one for 30 seconds and enjoy for breakfast.
Here is the base recipe I use:
4 oz. bacon
1/2 yellow onion, thinly sliced
3/4 c heavy cream
2 boxes (10 oz. each) frozen chopped broccoli or spinach, thawed and squeezed dry
1/2 pound Swiss cheese, shredded
1/2 tsp salt
1/4 tsp pepper
If using bacon, pre-cook it and drain on paper towels.
If using fresh onion or other fresh veggies, saute first until soft.
Thaw the spinach and squeeze out all the water. I let it sit in a strainer for a while and then put in kitchen towel and squeeze out. Don't skip this or you will have egg soup instead of quiche.
Mix together all ingredients and bake at 350 for 1hour 15 mins.
I play a ton with this base recipe.
The one in the photo for example has turkey ham instead of bacon, avocado and mushrooms added and only 1 box of spinach.
I change it each time.
I have had salmon and dill quiche. I often use turkey deli meat instead of bacon. I have used chicken sausage and sun dried tomatoes. Be creative.
The recipe above says it makes 8 but made in muffin tins it actually makes 18.
Here is nutrition for 8 per recipe. lower it all accordingly since you will easily double the 8 servings mark.
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 210.1
- Total Fat: 17.0 g
- Cholesterol: 212.8 mg
- Sodium: 489.5 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.8 g
- Protein: 10.7 g