Mini Crustless Asparagus Red Bell Pepper Ham Quiche

Screen Shot 2016-03-22 at 5.38.08 PMOnly 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
4 eggs
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!
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Strawberry Banana French Toast Casserole Recipe

Strawberry Banana French Toast Casserole (1)Strawberry Banana French Toast Casserole
(gluten-free/dairy-free adaptable):
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. The Strawberry Banana French Toast Casserole she’s sharing is perfect for Easter Brunch, and is easily gluten-free and dairy-free adaptable.

  • 8 slices bread (whole grain or gluten free), crust trimmed, cut into cubes
  • 2 banana, mashed
  • 12 strawberries, diced
  • 1 cup low-fat milk or non-dairy milk (almond, soy, rice)
  • 6 eggs
  • 1/2 teaspoon cinnamon
  • 3 teaspoons vanilla extract
  • maple syrup for serving


  1. Preheat oven to 375 degrees. Lightly grease a large baking dish with spray oil (for a more elegant presentation, use individual ramekins). Place cubed bread in baking dish(es). Mix mashed banana, strawberries, milk, eggs, cinnamon and vanilla together in a medium bowl. Pour milk mixture over bread cubes and toss gently until bread is evenly coated.
  2. Bake for 20-25 minutes or until cooked through.
  3. Serve with maple syrup.