It’s Saturday morning and I woke up with lots of energy, so I started cleaning, organizing, and washing clothes….then at the first promptings of hunger, went to the kitchen and decided to make my crust-less green veggie mini quiches, while waiting for the washer and dryer to finish its work.
What exactly did I put in these mini green wonders? Everything but the kitchen sink! In true fashion, it’s all about what you have handy.
- 1 white onion, finely chopped
- 1 10 oz. box of frozen chopped spinach (easier than chopping fresh spinach any day!)
- 6 finely chopped portabella mushrooms
- about a cup of chopped fresh broccoli
- Italian sea salt and freshly grated black peppercorn
- a handful of frozen peas
How does this start? I begin by cooking the onion with a dash of sea salt and freshly grated black peppercorn, while the frozen spinach cooks. Once the spinach is done, I drain it and add it to the onion and allow it to mingle, while adding in the fresh broccoli and portabella mushrooms. I let it cook for about 2 minutes or so, until the broccoli starts turning that bright beautiful green color, and turn off the heat.
In two separate bowls, I add
- 4 beaten eggs
- at least 1 cup of almond milk
- 1/2 cup fresh parmesan cheese
- 3/4 cup organic shredded cheese (whatever kind you have in your fridge)
- and then I choose one bowl into which I add bacon bits and more cheese, while in the other bowl, it has more veggies than the egg and milk mixture.
Then using a cupcake pan, with a large spoon, I fill them up to a little over brimming, as when this cooks, it will decrease in size as the eggs cook. It’s good to leave them in a 350 degree oven for at least a good 45 minutes, so that it’s well done and not runny.
I typically take it out of the oven and choose to wait at least a good 15 minutes, as when it’s just taken out, it’s piping hot and will disintegrate should you choose at that time to unmold them. I use a knife to first cut around and then a nice large spoon to take them out.
The day before I had gone to my neighborhood Aldi’s, and saw that the nearby French bakery, Bonjour! was open…..so after loading the car with my groceries, I ran over to see what they had….and ended up purchasing two amazingly decadent French croissants….yes, totally decadent.
So once the mini quiches were not as hot, I sliced a croissant and in went a mini quiche, creating a new style of breakfast sandwich, which was gone in just a few minutes.
The pleasure of not having to run out the door for errands led me to take my time and get creative with the fruits at hand, so I cut up a large kiwi, sliced strawberries, and created mini skewers with red grapes and fresh pineapple pieces.
End result? A delicious brunch, with plenty of leftovers – as you will have at least a dozen mini individual quiches that you can eat as a snack, as a meal with a side salad, with fruit, or use any bread to create a sandwich, or eat them as is, either hot or cold. I love having these, as it’s a super fast meal to put together any time.
I hope you will make these for you and your family. They are a treat, as you’re having a meal which is healthy (healthier if you leave out the croissant, of course!) and very filling.
Have a great Saturday!