IMG_0196

My new silicone mini muffin pan has inspired me to finally post about one of my FAVORITE foods. Crustless mini quiches. They freeze fine, a few seconds in the nuke and they’re warm and chewy…I actually like them cold too. They’re great to grab and go anytime!

The good news is, what used to be a labor of love is now so easy because clean up is a snap. If you like quiche that is almost carb free…do yourself a favor and get a silicone muffin pan.

I’m not a recipe person so there are no strict guidelines about how much of anything, except for the egg/cream mixture. That has a ratio of 3 eggs to 1/2 cup of heavy cream.

Beyond that, add whatever ingredients you want…any meat/veggie combination that sounds good to you! You can, of course, make a whole full sized quiche or use regular sized muffin pans as well.

Here’s what I did:

Fry up some bacon and mushrooms, season to taste.

Chop it all to ~1/4″ pieces.

Remove from stove to cool down and add some chopped scallions for flavor and color.

Spray your pan with fat (I use coconut oil spray).

Put a modest amount into each cup, taking up no more than half the space.

IMG_0193b_edited-1

Mix 1/2 cup heavy cream with 3 eggs until smooth.

Pour in carefully until just below the edge of the cup.

IMG_0194

If you have left overs, you can use them to make some larger quiches in ramekins.  Like a breakfast sandwich!

For this batch I had left over “stuffing” but used up the egg/cream mixture so just made a little more with 1 egg and 1/6th cup of cream to finish them off.

Top with grated cheese.  I like cheddar but you can use anything you want, get creative! Ham and Swiss is delicious too.

IMG_0195

Bake at 400 degrees Fahrenheit until the top just starts to brown a little.

In my oven it takes about 12 min for the minis and a couple more to finish up the larger ones.

Let them cool a couple minutes.

IMG_0196

With this new pan all i had to do was turn it over and out they all fell out.  Clean up was a simple wash to remove the oil from the pan.

Let them cool (and dry out a bit) before packaging them up.

IMG_0199

Enjoy!