I've been having fun with mini quiche the past week.
They've been a super easy breakfast as I can make the mixture up the night before and just pop it in the oven while I'm getting ready in the morning. I'll usually make up two or three small ones - one for breakfast and then another for a late morning snack at work.
Its also been an easy and fun way to eat more veggies, and while I usually just do crustless ones, this weekend I've been playing around with flax seed crusts.
This morning I made up two little mini quiches with a flax seed crust just on the bottom (maybe 1/3 of a OMM's worth), filled them with asparagus, baby portabella, cheddar cheese, a bit of sour cream, and mini sweet peppers. When they were almost done I topped them with brie (rind left on because I'm a rebel like that) and left them in just long enough for the brie to get all melty. OMG they were so delicious!!!! The flax crust wanted to stick to the bottom, so I need to work on that, but otherwise they were perfect!
I ate the two mini quiches for brunch this morning around 11, and six hours later I am still full and can't possibly even imagine eating anything. I'm so full that while I need to go to the grocery store to pick up a few things to flesh out the week's meals, I can't even think about planning the week's meals. Every time I try to, my brain just screams "You're full!! No more food!!!!"
I am a very happy girl!
eta: I also spent an hour and half cleaning the grill to almost new condition; it was really gross after making 100 moinks, and instead of taking the car to the pet store for food walked the mile. Will probably walk to the grocery store instead of taking the car when I go a bit later; doing so will have the added benefit of keeping me from getting more than I need.
sounds yummy, can you share the recipe or tell me how to locate?
1. Try to remember to preheat the oven to 350ish
2. Grease up two to three ramekins
3. Evaluate the contents of your fridge
grab whatever veggies sound good together or are getting ready to go bad - except avocados, they were weird in the quiche
grab whatever cheese(s) sound good with the vegges or are getting ready to go bad
grab two or three eggs (I usually go with three)
grab whatever meat you have leftover. I'll throw anything in a quiche except chicken.
4. In a separate bowl, chop up a handful of the veggies. I usually end up chopping more than I need, which is why I'll butter three ramekins - extra veggies just means an extra quiche
5. Add an ounce or two of cheese(s)
6. Add meat, again, not much (chopped/diced/julienned - whatever)
7. Mix eggs (and cream if you wish)
8. Add eggs to mixture and combine
9. Add a couple teaspoons of your favorite fat (helps the quiche release from the ramekin - bacon grease is delicious)
10. Add whatever spices strike your fancy that morning
11. Fill ramekin(s) 2/3 to 3/4 full and put into oven for about 40 minutes (I'll put all the little ramekins in a 13x9 casserole dish so I can take them all out of the oven at the same time). I'm usually turning on the oven at this point since I usually forget to do so before.
12. Optional. Top with brie and cook until cheese is just melted.
13. Let cool for about five minutes, pop them out of the ramekins and cool on a wire rack. They are delicious at this point, but can be eaten at room temperature later or thrown in the fridge.
I've been making them through step ten and waiting until morning to fill the ramekins and baking them in the morning. They are done about the same time I'm done getting ready for work, and I'm able to have a hot filling breakfast without spending a bunch of time to do so.
Sounds delicious, thanks for sharing!
|All times are GMT -7. The time now is 12:38 AM.|