Easy Crustless Quiche Muffins

Love quiche but leave the pastry?
Want a quick and easy, grab and go breakfast?

Problem solved!

Much as I love a good quiche filling I always end up leaving the pastry on the plate. So a few years ago I decided I would solve my dilemma by making my own quiche without the crust and I LOVED it. Over time I’ve moved to making muffin sized ones instead of a one large quiche and they have become a firm favourite in the house.

These delicious morsels couldn’t be simpler to make. There isn’t even a proper recipe to follow. I pretty much just use up whatever vegetables, meats, herbs etc I have.

Here’s how I make mine.

First I gather up whatever I have in the fridge or cupboard that I fancy using. This week it was mushrooms, pancetta, cherry tomatoes, red onion, mixed peppers and cheese.

I fried the onions and pancetta together and also the peppers and onions. I just used a light spray of olive oil and only did them for a few minutes just to soften them slightly.

While these were softening in the pan I put 10-12 large eggs in a bowl and gave them a quick whisk and added seasoning. You could add herbs and spices too but i didn’t think I needed any today. Then I added all the other ingredients into the eggs and gave them a good stir. Finally I poured the mixture into a pre-oiled muffin tray and popped them in the oven at 180 degrees centigrade for about 15 minutes. I check if they are done by using a cake tester to see if it comes out clean but you could just as easily use a kitchen knife.

Ta Dah!

So there you go, couldn’t be simpler. I let them cool and then keep them in a Tupperware in the fridge, ready to grab and go on a busy morning. They can be eaten cold or can be heated in the microwave. The filling combinations are endless. I’m partial to a goats cheese and caramelised red onion version but I’d love to hear what you put in yours so leave a comment with suggestions.

If you liked this recipe, check out my Sweetcorn Chowder it is delicious.

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