I was first introduced to quiche on my honeymoon, many moons ago. How it happened has caused many laughs over the years! My honey and I were checking out the menu at “fine dining” restaurant and when the waitress came to take our order, my honey said he would like the bacon quiche, only he pronounced it “kwitch”. Bless her heart, she just smiled and said, “Ok, the bacon quiche, it will be.”
This week I made a batch of these mini quiche’s since my honey is on a lo-carb diet. He does very well on this diet…I do not! I love carbs. Since I will be gone this next week, I froze them and he can heat up a couple each morning for his breakfast.
Start with six eggs and 1/2 c. egg whites. Whisk together. Add 1/2 c. 1% cottage cheese, 1/2 c. skim milk, 1 1/2 c. shredded sharp cheddar cheese, 1/2 c. chopped ham, 1/2 c. chopped arugula (or spinach) and 1/4 c. dried red & green peppers.
Let me introduce you to one of my favorite pantry items. I purchase these in bulk at Penzey’s Spices at www.penzeys.com. They have a huge array of herbs and spices and if you ever have a chance to visit one of their stores, you will be enthralled! They have a great web-site where you can also order any of their products. This is the link for these peppers. They are a fantastic replacement if you don’t happen to have any fresh peppers in your fridge. I used these for soups, stews, dips, omelets and now quiches!
Mix all your ingredients together and spoon into sprayed muffin tins. Bake at 350 for 30-35 minutes.
They will be firm to touch in the center when they are done. Remove from oven and let set in pan for about 5-10 minutes. Remove carefully with a fork and place on cooling rack, unless you will be eating them right away.
Guess who was happy as a clam?
Crustless Mini Quiche’s
6 large eggs
1/2 c. egg whites or Egg Beaters
2/3 c. skim milk
1/2 c. chopped fresh arugula, or spinach
1/2 c. 1% cottage cheese
1/2 c. chopped ham
1 1/2 c. shredded sharp cheddar cheese
1/4 c. dried red & green bell peppers
Salt & pepper to taste
Mix all and spoon into sprayed muffin tins. Bake at 350 for 30-35 minutes. Center will be firm to touch. Remove from heat but keep them in the pan for 5-12 minutes. Remove carefully with a fork. This makes 12 mini quiche’s. These can be frozen and reheated in oven or microwave.
Thanks for the great recipe! Micah would LOVE these – planning to make these soon! Of course, he’s a sucker for anything baked in a muffin tin……ha!
Hey, impressed with your new guest blogger!! Maybe he can make this recipe!
Hi Jane!
The “kwitches” look great! Thanks for the info on Penzey’s. I just requested their catalog. Have a great Sunday!
Fran
Super cute little quiches!
Found this recipe via a google search. I had spent all morning making mini-quiches for my church. With the cream cheese based crust, they are delicious but very time consuming. I need a better way to make large quantities. So I found your recipe for a crustless quiche and I had all the ingredients (including the penzy’s dried peppers believe it or not). They turned out delicious and I will use the recipe again and again. One little tweak that I found helped. I put a pinch of shredded cheese in the bottom of each mini-muffin tin before putting the quiche ingredients in and it created a slightly more substantial base than without the cheese. Thanks again and God bless!