I have recently been obsessed with stopping by Alta Coffee in Newport Beach to pick up their tasty mini quichettes. They have a couple of different flavors, and if you don’t get there early enough they sell out.
The mini quiches are a quick breakfast or snack as well as carb-less protein that can be made ahead and eaten on the go.
What’s nice about this recipe is that it is easy, quick, and you actually can make it with whatever you have available in your pantry or fridge. Substitute the cheese, add cooked bacon, turkey, or ham, and change out the vegetables, etc. Since I added spinach it doesn’t need to be cooked beforehand as you would do for onions or potatoes. For this recipe, I’m using eggs, cheese, and spinach.
Preheat the oven to 400 degrees before starting. This is important as it can take 5-10 minutes to get to that temperature, and you don’t want to put in the oven before it is hot enough.
Crack the eggs into a medium sized mixing bowl and whisk together. Add spinach, and gently stir. Add cheese, salt and pepper and stir again.
With a small ladle or large spoon, fill a regular size oiled/ sprayed muffin pan about ½ to ¾ full. If using a mini-muffin pan, do the same.
Take the remaining cheese and sprinkle over the top of each one. Bake at 400 degrees for about 20 minutes, or adjust time if using a smaller muffin pan. Let cool for 5 minutes ( they may look like a souffle when you first take out, and deflate a bit) and serve!
Crustless Quichettes
10 eggs
1 tablespoon water
1 cup of raw spinach
1 cup of shredded cheese ( mixture of cheddar and jack)
½- 1 tsp. Salt
1 tsp. Pepper
Preheat oven to 400 degrees.
Take a muffin pan and spray or oil so the quichettes will come out easily. I used a regular size pan which will make 6. A mini muffin tin will make 12.
Break the 10 eggs into a bowl with 1 tablespoon water and whisk together.
Add the cheese ( leave out a few tablespoons to put on top) and stir again.
Add in the fresh spinach or if you want to add cooked bacon or ham, sauteed zucchini, cooked potatoes or another vegetable. Stir until coated.
Add salt and pepper, stir again.
Take a ladle and add to the muffin tins, until evenly spaced between the cups.
Sprinkle the remaining cheese over the top of each one.
Put into the 400 degree oven for approximately 20-25 minutes if using the regular size muffin pan, less time if the mini-size pan.
Let cool for about 5 minutes, then using a knife scrape around the sides to loosen before taking out. When you first take them out of the oven they will be full and a bit puffy, but they will deflate a bit after taking out.
The quichettes are great for a Sunday brunch or to keep in the fridge to grab and eat on the go during the week!
Enjoy!
*** substitute kale for spinach or your favorite greens
***add feta cheese instead of cheddar/jack
***add a protein such as turkey, bacon or steak ( pre-cooked)