It never fails. At least once every couple months, I clean out the fresh produce section at the grocery store because there are buy one get one, BOGO, sales that I just can not say no to. I love sales!! BOGO's are awesome when it comes to dry food, canned food, or frozen food. Stalk up the pantry or chest freezer and you feel like a thrifty superwoman! But when it comes to fresh food, I get in this crazed health mode mind set and tend to over do it. Fresh food just doesn't keep as long and I tend to forget that when I see the big ole' sale sign.
With my cart filled to the brim with fresh broccoli, cauliflower, peppers, lettuce, tomatoes, etc, I always have the wild idea that Dan will be just fine eating raw vegetables for every single meal for a few weeks. Resulting in me looking fabulous with my new set of 6 pack abs. Ha! Right!
Usually by the time I get home and find myself having to rearrange the whole fridge in order to fit all my fresh produce in, I realize I may have over done it. How am I going to down all of these fresh veggies before they go bad! Oh man! ... Who was I trying to kid? A man that will eat raw veggies over meat for the majority of his meals isn't a man of the good ole U.S. of A.... And my killer abs are not arriving any time soon! I love my butter, bacon, and wine too much for that!
This morning I found myself on the home stretch of yet another one of those crazy vegetable adventures. I knew if I made another vegetable omelet Dan may decided he likes oatmeal after all. Poor guy. I decided to disguise the end of our vegetable run in something new.
I made Individual Crustless Quiche. They were fabulous! Dan must have agreed because even after being force fed fresh veggies for weeks, he gobbled quite a few of these right up and expressed his hopes that I had "written down what I did" in order to make them again.
What I love about Individual Crustless Quiche
- They are fast, easy, and delicious!
- They use up leftover vegetables about to go bad.
- Ingredients can be adjusted or added according to your personal taste.
Like ham? Add ham:)
- They are GREAT for feeding a crowd or to take to a brunch.
- They can be made, froze, and taken out when needed if you wish.
- No fancy dishes are needed to make these as you just use a standard muffin tin.
- The baking time is perfect for cleaning the kitchen back up, and the resting time is
perfect for setting table and herding everyone to the food.
- Did I mention they are fast, easy, and delicious?
If you have never had Quiche, let me tell you, it is NOT Egg Bake. I love both Egg Bake and Quiche, but they are very different! Egg Bake is a heavier, firmer and eggier dish. It uses WAY more eggs than Quiche. Quiche on the other hand uses less eggs than Egg Bake, and has very commonly been referred to by many as the savory equivalent to custard.
Enough of my rambling. Here is the recipe. Remember, ingredients are flexible. The most important thing to remember when using up your leftovers is to keep the ratio of liquid to "goodies" to cheese the same.
Some people like to garnish with a spoon full of salsa.
Even as a salsa fan, I say these delicious little guys are just as good with out. All the flavors blended together are perfect in itself!
Individual Crustless Quiche
Baking time and ratios from Nestle Kitchens
- 1 (12 oz) can of Carnation Evaporated Milk
- 3 eggs
- 2 TB of flour
- 1/4 teaspoon sea salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheese - I had Mozzarella but you can use whatever you like
- 1/2 c grated Parmesan Cheese
- 1-2 TB olive oil
- Baking spray
- 3/4 cup diced small, onion
- 1 TB diced small, fresh jalapeno with seeds (1/2 a small jalapeno)
- 1 cup diced small, broccoli, (about the size or so of your thumbnail)
- 2/3 c diced red bell pepper, (about the size or so of your pinkie fingernail)
-1 1/2 cup small diced, mushrooms
-Preheat the oven to 350 with the rack in the center position.
-In a large bowl, combine the evaporated milk, 3 eggs, flour, sea salt, and black pepper.
-Whisk together until eggs are beaten in well and mixed up.
-Heat a large pan to med/high on the stove top and drizzle 1-2 tablespoons of olive oil in it.
-When oil is heated, dump all fresh veggies in it and stir.
-Stir every 30 seconds or so, continuing until onion is iridescent, broccoli is a deep green,
and mushrooms have released about 1/2 their moisture or so. (About 2ish minutes).
- Remove from heat and pour veggies into the egg/milk mixture.
- Veggies such as broccoli and red pepper will not be cooked through but they will finish their cooking in the oven.
- Pour both cheeses in the bowl with veggies and egg/milk mixture
- Stir the mixture well so the ingredients are thoroughly distributed.
- Spray 12 standard (2 1/2 inch) muffin tins with baking spray.
- Use a 1/3 cup measuring cup to stir and scoop 1/3 cup mixture into each muffin tin.
- They will be filled almost to the very tip top.
- Once all 12 are filled, pop in the 350 degree oven on a centered rack for 25-27 minutes or until a knife poked in the center comes out clean and the tops are starting to turn a golden brown.
- Remove from oven and allow to sit in the tin on a cooling rack for 15 minutes.
-Run a knife or small flat rubber scraper around edges of each quiche.
-Carefully remove quiche from muffin tin.
*If you have different size of muffin tins adjust bake time accordingly.
*Remember, you can use any veggies, meat,
or cheese that you wish. Just keep the ratios
of liquid to fillings to cheese the same.
Yummy! Look at this cheesy goodness!
Mushrooms sweat out a little, onions iridescent, and broccoli a bright green...
I love beautiful colors! Especially in my vintage mushroom. Tell me that's not cool:)
The tops will have started to turn a golden brown, and the edges will separate from the pan a bit.
Quiche waiting in the pan for 15 minutes until they can be removed.