When I first came up with this idea, I was going to make a quiche in a pie pan as it normally is. But then it dawned on me,
how adorable these would be as mini-quiches?!
Mini-quiches it is! And, they’re so practical for a meal prep!
These are perfect to reheat when you’re running out the door. They’re so cute that they make me want to host a fancy little brunch to serve these on a platter. They can be easily doubled or tripled.
They’re a little spicy from the cayenne, but if you don’t like heat – feel free to leave that out.
1 teaspoon olive oil
1 cup shredded frozen
½ teaspoon kosher salt
½ teaspoon freshly ground
2 large organic eggs
½ cup almond milk
½ cup shredded Monterey Jack ((or dairy free cheese alternative – Trader Joes & Whole Foods have great options))
½ cup cherry
½ small red
*Recipe makes 6 mini-quiches (1 serving = 6)
Eat Your Way Lean Food Plate Sections Fulfilled: protein, fat, carbohydrate, vegetable,extra
Preheat oven to 375 degrees.
Grease the mini-muffin tins with olive oil. ((If you want, you can use a regular muffin tin and size it down to 3 muffins))
Place potatoes in a small microwave-safe bowl, and microwave on low for 1 minute. You just want to get the chill off them.
Add the salt and pepper, and stir well.
Press the potatoes into the bottom and up the sides of the muffin tins. Bake for 10 minutes, or until lightly golden.
In a medium bowl, whisk together the eggs and almond milk. Add the cheese, tomatoes, onion, cilantro and cayenne (you could use other veggies and seasonings to switch up this recipe).
Divide the mixture between the tins. Return the muffin tin to the oven and cook until the eggs are set, about 25 minutes. They’re done when you insert a toothpick into them and it comes out clean.
Let cool for a couple of minutes before removing from the tins.