These mini quiche muffins are very easy to make and very versatile. The recipe can be easily adapted to include your favorite veggies or meats. They are great for a special breakfast or lunch with your favorite soup.
Let me clarify they don’t have the taste or texture of muffins….just thought it sounded like a cute name.
If you try a different variation, send me your picture and recipe and I’d love to post it.
Organic Vegetable Ingredients:
1/2 c. chopped zucchini
1/4 c. chopped broccoli
2 Tbsp. chopped onion
1/3 c. chopped spinach
Egg Ingredients:
5 Eggs, organic, cage free
3/4 tsp. organic sunflower oil
3/4 tsp. aluminim free baking powder
1/3 c. milk (I used coconut milk)
Grated Goat Cheese
Directions:
Preheat oven to 375.
Place 6 muffin liners in pan. Set aside
Whisk all ingredients for egg mixture in a bowl and set aside.
Sauté vegetables in coconut oil or ghee on medium heat, till al dente.
Remove veggies from heat and divide vegetables into 6 muffin cups
Place a couple of pinches of cheese on top of veggies.
Pour egg mixture into muffin cups
They should be about 3/4 full
Bake for 20-25 minutes
Remove from oven and cool 5 minutes in pan.
Serve and enjoy!
This is the pan I used to make these mini quiches.
