Ingredients
-
-
1
-
1/2
-
1/3
-
2
-
1
-
6
-
2
-
5
-
4
-
1/3
-
1/3
-
1/2
-
1/8
-
3
Directions
This slimmed down crustless mini quiches will not disappoint. Make them ahead for grab-and-go breakfast for the week. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? I also like this vegetarian crustless Broccoli Cheddar Quiche.,You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage.,I added some flour to the eggs, it gives the egg the perfect texture of a quiche, without the cream but if you prefer to make them low-carb, you can leave it out and add another egg.,If you try these, let me know what you think and leave a comment below!,If making these ahead, wrap them in plastic wrap in pairs or containers so you can just grab and go. These will last refrigerated 4 to 5 days, or can be frozen. To reheat, microwave about 1 minute.,Crustless Ham and Cheese Quiche,Spinach Ricotta Quiche,Chicken Quiche,Crustless Sausage Spinach Quiche,Crustless Quiche Lorraine
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Steps
|
1
Done
|
Heat the Oil in a Large Non-Stick Skillet Over Medium Heat |
|
2
Done
|
Saut Onions and Salt For 5 Minutes, Until Soft, Add Bell Peppers, Garlic, Tomato, Kielbasa Saut For Another 5 to 7 Minutes. Add Spinach and Cook Until Wilted, About 1 Minute. Set Aside. |
|
3
Done
|
Meanwhile, in a Large Bowl, Whisk the Eggs, Egg Whites, Milk, Flour, Salt and Pepper Until Smooth. |
|
4
Done
|
Add the Cheese and Cooked Kielbasa Mixture to the Bowl and Mix Well. |
|
5
Done
|
Pour Into the Prepared Muffin Pan and Bake For 28 to 30 Minutes, or Until Firm. |
