Only a couple more days before you have that delicious ham in the house will a table full of stunning spring vegetables! Jeanette Chen of Jeanette’s Healthy Living blog has a great recipe for you. These small quiches are perfect for Easter breakfast or brunch or as a leftover solution – they reheat well too. Since these mini quiches are crustless, they are less work than regular quiches, and they’re naturally gluten-free. Divide all the filling ingredients evenly into the muffin tins before pouring in the egg mixture to ensure each mini quiche gets the same amount of asparagus, ham and cheese. These can be stored in the refrigerator, but Jeanette recommends putting a paper towel underneath the quiches to absorb any excess liquid. Reheat in a toaster oven or microwave briefly.
Jeanette’s Mini Crustless Asparagus Red Pepper Ham Quiche
1⅓ cup organic milk
1 teaspoon dried thyme
⅛ teaspoon ground nutmeg
½ teaspoon sea salt
½ teaspoon pepper
1 tablespoon extra virgin olive oil
1 cup asparagus, chopped
½ cup red bell pepper, chopped
½ cup organic scallions, chopped
1 cup uncured ham, chopped
4 ounces gruyere cheese, shredded
Preheat oven to 350 degrees. Whisk together eggs, milk, thyme, nutmeg, salt and pepper in a large bowl.
Heat olive oil in a large sauté pan. Add asparagus, red bell pepper, and half the chopped scallions. Sauté until asparagus is just tender, but still bright green; let cool. Spray nonstick 12 cup muffin tin with cooking spray. Divide vegetable mixture, ham and cheese among 12 cup muffin tin. Carefully pour egg mixture on top. Bake 20 minutes, until quiches are firm and tops are lightly browned. Visit Jeanette’s blog for her amazing recipes!