Easy Mini Quiche No Crust
Easy mini quiche no crust is perfect for breakfast, brunch or lunch, this quiche is filled with, bacon, ham, onion, mushroom, chopped peppers, parsley, tomato, spinach and a lot of cheese.
Equipment
- Muffins tin or ramekins
Ingredients
- 12 large eggs
- 1 Small Finely Chopped onion ( red, yellow )
- 1/4 cup Fresh chopped spinach
- 1/4 cup Cooked bacon, chopped
- 1/4 cup brown mushrooms, chopped P
- 1/4 cup red bell pepper or mixed bell peppers
- 1/4 cup Shredded Mozzarella cheese, or the cheese of your choice
- chopped parsley , to taste
- 1/3 tsp minced garlic or powder garlic
- 1/4 cup cherry tomato, halved
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray or melted butter. If you don’t have a muffin tin you can use ramekins, just remember to use a baking sheet underneath it.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of a greased muffin pan.
- Add a little bit of the fillings into the egg mixture or ,divide the three topping combinations into 4 muffin cups.
- Bake for 20 minutes until the eggs are firm to the touch and cooked through. There should be no visible liquid. Baking times will vary if you use mini muffin or jumbo muffin tins, or ramekins.
- Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.