One thing I am not very good at is eating breakfast. I am awesome at drinking coffee, not breakfast eating though. We hit the ground running and by the time the kids are fed, we are headed out the door to take C to school. Time flies and before I know it it’s lunch.
I LOVE quiche and have been making it a ton with extra veggies from our CSA lately. You see, I have this new obsession with the eggs I have been getting from the farm (a whole other post!).
Last week I found a really delicious combination and so I just had to make it again. This time I thought it would be great to make them in muffin tins and freeze them to use throughout the week. Perfection! I just put them in the fridge at night and by morning this mini crustless quiches are defrosted ready to be heated up with the kids breakfast. I gotta say, eating breakfast is where it’s at!
Quiches are one of those things that you can’t really screw up. This combination works for me, but I will say, I change it up all the time. The things that remain constant are the eggs (locally laid) and the cheese (some variation of Kerrygold - this time, the Reduced Fat Dubliner).
Roasted Beet, Tomato, and Spinach Mini Quiches
First I butter up my muffin tins and preheat my oven to 375 degrees.
Shred the cheese so it is ready to go when you need it. I shred just under a block of Kerrygold which is 7 ounces. I may or may not eat the rest:)
I pre-roast my beets (Here is my recipe) and chop up my spinach and tomato.
Now onto the mixing. Whisk 6 farm fresh eggs. Add 1 cup whole organic milk and 1 1/2 cup shredded reduced fat Kerrygold Dubliner cheese (sometimes I go crazy and add some of the Irish Stout variety:) . Add a pinch of salt and pepper too.
Fold in all of your chopped veggies.
Pour into buttered muffin tin. You can fill all the way (or most of the way) to the top.
Bake for ~18-20 minutes until it bounces back in the center and liquid doesn’t come out.
*When I reheat, I wrap it in a paper towel so that excess moisture is absorbed. 
Ingredients
- 6 farm fresh eggs
- 1 cup milk
- 1 1/2 cup shredded cheese (I used Kerrygold Reduced Fat Dubliner)
- butter (for greasing)
- 1/2 cup roasted beets
- 1 cup chopped spinach
- 3/4 cup chopped tomato
- 1/4 cup chopped onion
- pinch salt
- pinch pepper
Directions
- Grease a muffin tin with butter and preheat oven to 375 degrees.
- Whisk eggs with milk.
- Add in cheese.
- Fold in chopped veggies.
- Pour into greased muffin tin.
- Bake at 375 degrees for ~18-20 minutes until middle bounces back and is not runny.
- ENJOY!
Those sound delicious! And I too am much better at the drinking coffee part vs. the eating breakfast part. 😉
Brandi recently posted…5 St. Patrick’s Day Writing Prompts
Oh my gosh! Can’t wait to make these! Love beets and I’m on a modified paleo diet so the crustless part is AWESOME!!
I hope you love them!!
You can’t screw up quiche? Awesome. I must try it sometime! It’s one of my favs.
Gina B recently posted…Review: Glutino’s Chocolate Covered Pretzels
Nope, can’t screw it up at all.
I’ve been trying to incorporate beets - which I’ve NEVER ever had before - into something and this is perfect - will definitely try this this weekend!
We love beets in this house:) Check out our Beet Pancakes, that’s an easy way too!
I am not a big fan of eggs, but I quiches are good. Love the muffin pan cooking too.
Alison Shaffer recently posted…Day #9 of USA in a Day
Thanks Alison! Love the portions sizes that the muffin tin provides:)
We make quiche a lot but always make it in a big pan and it takes so long to bake. I love the idea of baking in muffin tins!
Annie recently posted…Onion Garlic Roasted Chicken Recipe
Thanks Annie! It makes it such a quick breakfast:)
I love quiche! These would make a perfect brunch addition!
carrie recently posted…How to survive living in 900 square feet with a family of 5.
I’ve never thought of roasted beets in quiches before but it sounds amazing
Roechelle recently posted…Top 10 Online Sources for Natural and Organic Foods
Oh, it is!!