APR
09

Mini Crustless Kale and Broccoli Quiches

Breakfast and Brunch, Easter Recipes, Eggs, Freezer Friendly | 6 comments

Springtime always makes me think of quiche. I don’t know what it is about spring that brings about thoughts of deliciously baked quiche, but it does. I can just imagine waking up Easter morning to the smell of a fresh pot of coffee and the amazing aroma of Mini Crustless Kale and Broccoli Quiches happily baking away in the oven.

Not that anyone would wake up before me and cook these days…

Written by: Carla of Carla’s Confections Blog

Quiche has become one of my go-to breakfast recipes because it is such a versatile dish, perfect to make ahead and still tastes amazing after it has been frozen and thawed. I love to make more than one at a time, so I can have a fresh one on hand, and freeze the second for a breakfast in a pinch.

Another perfect way to have quiche at the drop of a hat is to make individual portions like I did here. It is so simple to do, and it cooks faster than it would in a piecrust. Not to mention the ease of it being crustless too, so you don’t have to bother with making homemade piecrust and cutting out the crust and pinching it into the muffin pan. And it is healthier too.

It doesn’t get much better than that!

I was so excited about these little guys that we ended up eating them for dinner the night I made them. I don’t even think it could be considered breakfast for dinner. It was just dinner. Because quiche is just that amazing.

You can feel free to use any vegetables you have on hand; I just happen to love kale and broccoli and they are so healthy (and counteract the half and half in my opinion). I also used pancetta, but you can just use regular bacon, because we all know there is not much in the world that is better than bacon.

Mostly, just go right ahead and make these Mini Crustless Kale and Broccoli Quiches for your loved ones to wake up to this Easter. Or any other day of the year too.

What food does Springtime make you think of?

Mini Crustless Kale and Broccoli Quiches

Yield: 12

Prep Time: 20 min

Cook Time: 20-25 min

Total Time: 40-45 min

Mini quiches that are perfect for on-the-go, and healthier than the average quiche. Even your kids will love this!

Print Save Recipe

Ingredients:

5 eggs
3/4 cup half and half
3/4 cup freshly shredded sharp white cheddar cheese
3/4 cup freshly shredded parmesan cheese
1 cup finely chopped broccoli florets
1 cup kale, rinsed, removed from stalks and chopped into small chunks
1/2 cup diced pancetta (uncooked)
1 Tbsp diced green onion
freshly ground salt and pepper (to taste)
1/4 tsp red pepper flakes (optional)
a pinch of nutmeg (or a couple grinds of fresh)

Directions:

Preheat oven to 350˙F and spray a muffin pan with non-stick spray.

In a medium-sized mixing bowl, combine eggs and half and half and whisk together until fully combined. Add in the seasonings, vegetables, cheese and pancetta and stir together well.

Using an ice cream scoop, divide evenly among the 12 muffin pan holes. Top with more cheese if desired. Bake in the oven 25-30 minutes, until the eggs are set and starting to get golden brown.

Remove and let cool slightly before removing from pan to cool completely.

Store in the refrigerator or freezer in an airtight container until ready to serve. Serve warm.

APR
07

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layered ground chicken taco salad in a jar recipe

I’ve been seeing more and more jars in salads. I think they’re totally adorable, but also practical when you pack them right. I love how you can easily customize each individual servings and how easy it is to make a few different salads all at once to have on hand in the refrigerator. I recently [...]

APR
01

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29

Smoky Black Bean Soup

Uncategorized | 2 comments

black bean soup recipe

Black beans are an ingredient that I don’t think I will ever get tired of. I always have a big stock of them in my pantry. They are a pantry staple for me because they can easily serve as a base for so many different recipes. Many of the recipes featuring black beans here on [...]

MAR
27

Warm Chickpea Salad with Tomatoes

Beans and Legumes, Lunch, Side Salads, Vegetarian | 4 comments

Warm Chick Pea Salad with Tomatoes

I‘ve written so many times about kids’ lunches, but what I often struggle with is making my own lunch. It isn’t that I don’t eat during the day. It is just that more often than not, I don’t eat as good as I should. With both kids in school full time, I’m only making lunch [...]

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26

Spring Asparagus Quinoa Salad with Tarragon Vinaigrette

Healthy Eating, Lunch, Seasonal Recipes, Side Salads, Spring Recipes, Vegetarian | 5 comments

spring asparagus quinoa salad

Spring is here, and that means asparagus! We can’t seem to get enough asparagus this year. I pick up a few bunches every time I go to the grocery store. As much as I love it simply roasted, I’ve discovered how much I love it thinly sliced and barely cooked. The asparagus maintains its beautiful [...]