Since eggs are a daily menu item around here, I decided I needed to come up with a few more ways in which to serve them. Quiche is a favorite of mine; however, most of my kids will not eat it. The idea for mini quiches came to me as I perused through the Food Network website and was reminded of the mini quiches I’d had long ago at a B&B. I realized making mini quiches was a very sensible idea. I could whip them up super fast and freeze them for a quick snack or meal to either reheat on a busy day or even take along with me to an outing I knew I’d have a challenge finding food I could consume.
This particular recipe is so simple; it’s perfect bachelor fare or even a great recipe for a college student that has access to a kitchen. I was super busy yesterday preparing the Easter meal, I didn’t really have time to make myself my normal breakfast and I really just wanted something light. So I reheated 3 of these mini quiches rather quickly in the toaster oven, and boy were they delish!
- Makes 12 or 1 Regular Quiche
- 1 - 6 oz can crab meat
- 12 frozen asparagus spears, or fresh that are already roasted
- ⅓ to ½ cup shredded Gruyere, Parmesan or other sharp cheese (I actually used Asiago)
- 4-6 eggs
- 1 cup raw milk or cream
- 1-2 teaspoons dijon mustard
- Chives, minced to taste
- Parsley, fresh or dried to taste
- Sea salt and fresh cracked black pepper
- Preheat oven to 350 degrees. Line 12 cup muffin tin with parchment liners or butter a regular pie dish if you want to just make a regular quiche.
- Thaw the asparagus and pat dry. Cut the spears into thirds, place in a small bowl and toss in a bit of olive oil and salt just to coat. Set aside.
- Lightly beat the eggs in a bowl. Add the milk, dijon, crab meat and seasonings. Stir to combine.
- Pour ⅓ cup of the mixture into each muffin cup, or fill each cup about ¾ full. Lay 3 pieces of asparagus on top of each.
- Alternatively, you can pour the mixture into your prepared pie plate and then add the asparagus.
- Bake for 50 minutes. Remove from oven, cool 5 minutes and removed from muffin tin to further cool before storing. The quiches are best eaten after they have fully cooled and even better reheated in my opinion.
- For a full sized quiche - bake up to an hour after checking for doneness at the 50 minute mark.
- Store in the fridge for up to 5 days. These make a great take along meal for those times when you know you will need a snack or meal when you are out and about. Or Freeze.
- **Note for those who are on GAPS, try replacing the milk or cream with sour cream.**
This post contribute to Monday Mania at The Healthy Home Economist, and Real Food Wednesdays.
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