![]() ![]() ![]() ![]() Simply grease a muffin pan and scoop the quiche mixture onto each muffin pan fill each muffin cup about 3/4 full. If you want to make these into mini Crustless Vegetable Quiches the directions are the same as the regular quiche. HOW TO MAKE THESE INTO MINI VEGGIE QUICHES I feel like we always buy too many veggies when we grocery shop so this is a great way to use them up without wasting! This Crustless Vegetable Quiche is a great way to use up any veggies that you have in your fridge. Not only is this quiche low-carb, it is also packed with tons of flavor from the sauteed vegetables and the herbs that gets baked together. This Crustless Vegetable Quiche is made with only a few simple ingredients and makes any breakfast or brunch so much better! Although I do love my quiches and pies with crust, this is so good you won’t even miss it- trust me. We are a little in love with every and anything made in muffin tins.This low-carb Crustless Vegetable Quiche is the perfect way to enjoy fresh veggies in the most delicious way! Perfect for either breakfast or brunch! If you like these you might also LOVE our spinach mushroom quinoa egg cups. We’ve found that using a silicone muffin pan will make it MUCH easier for them to come out, no greasing required and cleaning is a breeze.If you are using a normal metal muffin tin be sure to liberally grease your muffin tin before pouring in your egg mixture.It’s so much easier for meal-prep Sundays and to be able to easily pack what we need for the week. I decided to make these in a muffin tin just like muffins. I’m making an executive decision these are a necessity for the morning. Easily made and you get to throw in whatever ingredients you want? Depending on the mood we’ll throw in spinach, feta cheese, basil, or whatever is lying around in the fridge that needs to be used.We like to change up the ingredients every so often but this tends to recipe below is our go-to when supplies are limited in the kitchen. These vegetarian quiches become a morning staple in our house. R makes these every Monday for his 4 day work week. Eat them cold or simply warm up in the microwave for 30 seconds.They store perfect, throw them in a Ziploc bag and just take and eat on the way. We make these for R’s breakfasts on-the-go.These gluten-free quiche bites are packed with your normal scrambled egg flavors but made in a muffin tin. Anything in miniature form is just adorable to me. ![]()
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