INSTEAD OF ONE BIG QUICHE, HOW ABOUT 1,2,3….CUPCAKE-STYLE?##CRUSTLESS

I was in the mood for something quite cheesy with my eggs. I thought of quiche but knew I didn’t have any crust. So I raided my veggie tray and grabbed a few spears of asparagus and broccoli.

I rendered a few strips of bacon and then drained my skillet of extracted fat. Then I drizzled a couple teaspoons of olive oil and added a little finely chopped onions. After I blanched my asparagus and broccoli, I dried and added them to the skillet combining them with the sauteed onions. And set those aside.

In a bowl, eggs were whisked with a dash of milk. I seasoned with salt/pepper along with chopped parsley and a little chives I had on hand. After veggies were cooled I added this to the egg mixture.

In muffin tin I did a sparse wipe of oil with paper towel in six spaces. Mixture was then added.  A little sprinkled cheese and crispy pieces of bacon were added and then placed in a 350 degree oven for 10 minutes with an additional 2 minutes under broiler for a brown top.

I served my crustless cupcake quiches with chopped tomatoes.

Ingredients for crustless cupcake quiches
Ingredients for crustless cupcake quiches
Uncooked cupcake quiches ready for oven
Uncooked cupcake quiches ready for oven

Ingredients:

  • Eggs (3)
  • Bacon (2 to 3 strips)
  • Asparagus (3 to 4) 1″ pieces
  • Broccoli (1 spear)
  • Finely chopped onions (2 tbsp)
  • Salt/pepper (pinch)
  • Cheese (2 tbsp)
  • Parsley/chives
  • Olive oil (2 to 3 tsps)

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