These mini quiches are quick to make, packed with healthy veggies and are absolutely delicious! Perfect for brunch!
With Easter right around the corner, we like to get a plan in place for recipes that are just right for our Easter Brunch!
As much as we like to have a special meal, we also like to keep it simple and save time for other morning traditions such as hunting for Easter eggs, sampling the sweets from the Easter basket and going for a springtime walk!
Simple ingredients, these muffin tin liners and a muffin tin are all that you need to put together these delightful brunch bites!
Whether it's in the form of an omelette, quiche, scrambled, fried, frittata or hardboiled-- eggs are an affordable, nutritious choice for breakfast, lunch or dinner!
We are definitely a fan of pasture-raised eggs from small family farms! The hens get all of the fresh air, sunshine and outdoor space to roam that they want!
Vital Farms is one company that puts 'purpose before profit' and we keep in our fridge. Find more information about their eggs, pasture-raised hens and even take a peek at some mini videos of the different farms that they source from here!
Above: Our cousin lives in the country and has some hens that roam freely! Fact: Chickens do a good job at eating ticks!
Whenever we're short on time, energy or inspiration, we can usually put together a reasonable meal around the humble egg!
Add potatoes, bread or a bowl of soup on the side and you've got yourself a meal!
These mini quiches, or egg-lettes as we've fondly dubbed them, are simple to make and are great to have around for a quick meal or snack!
They are perfect additions to a brunch menu and are perfectly portioned for easy serving!
This version leaves out the cheese - the pesto we used did have dairy, but you can go with a vegan pesto to keep it completely dairy free!
This recipe is also a great way to use up some leftover cooked veggies! We always seem to have some leftover vegetables in the fridge and this is the perfect way to use them up!
No leftover veggies? No problem!
Pretty much any combination of cooked or sauteed vegetables will do, just be sure to drain any excess liquid from the vegetables.
We are huge fans of basil pesto and have incorporated it into this recipe. Anytime we can, we make use of pesto!
But, if you crave another flavor- go that direction! Add vegetarian bacon, spice it up with some hot peppers or go classic with broccoli and cheddar!
No matter your flavor preference, these mini quiches are easy-peasy and with some parental guidance, young kiddos can help too!
Muffin Tin Egg-lettes - A Mini Crustless Quiche Recipe!
These mini quiches are quick to make, packed with healthy veggies and a perfect addition to your brunch!
Prep Time: 10-15 minutes
Cook Time: 25 minutes
Servings: 12 Mini Quiches
12 cup Muffin Tin
Liquid measuring cup with pouring spout (or large bowl spoon/scoop if you don't have)
2 cups cooked vegetables, drained --any combination will do! See notes for suggestions!
1 cup milk of choice
salt - 1/2 teaspoon or to taste
1/8 teaspoon pepper or to taste
Optional: Shredded cheese of choice - cheddar adds a traditional and yummy flavor if you are a cheese fan!
Preheat oven to 350 degrees
Line muffin tin with parchment liners.
Spoon cooked vegetables into lined tin - evenly dividing them.
Mix the eggs and milk until thoroughly combined.
Add salt and pepper to egg and milk mixture.
Pour or spoon equal amounts of egg mixture over the veggies.
Put a dab of pesto on the top - 1/2 -1 teaspoon for each depending on your love of pesto!
Bake at 350 degrees. Check early at 20 minutes to see if they're done. Egg-lettes are done when a toothpick (or knife if not toothpicks!) inserted in center comes out clean. Mine usually take 25 minutes.
Remove from oven, let cool for 2 - 5 minutes and enjoy!
Store leftovers in a sealed container in the fridge. They make great quick meals and snacks!
If you've used parchment liners, these will be a breeze to remove from the pan as well as remove the egg-lette from the liner.
If regular muffin liners are what you have on hand or chosen to grease the tin, you'll still end up with a delicious mini quiche, but you will probably have to do battle to get them out of the tin or risk leaving some of that precious quiche behind!
Some Ideas for Veggies!
Broccoli & red pepper
Broccoli, onions carrots
Peas and carrots
Broccoli and sundried tomatoes
Kale and peppers
Spinach and artichoke hearts
Asparagus and potatoes
Asparagus and red peppers