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.