Sunday, April 26, 2015

Mini Crustless Quiches

These make a great brunch dish.  One recipe fills a 12-cup muffin tin.

4 backyard chicken eggs
1 cup goat's milk from my friend
a few goodly pinches of sea salt
a few cranks of fresh ground black pepper

veggies and/or cheese of your choice, such as:
  • 1 ear corn, 1 medium tomato, 1/2 onion, 1 small summer squash, a handful of chopped cilantro & 4 oz shredded jack cheese
  • 1 julienned small leek, 1 cup sliced cremini mushrooms, a handful of snipped fresh chive & 3 oz crumbled goat cheese
  • a small bunch of greens (chard, kale, spinach...) cut into ribbons and a handful of fresh chopped parsley
Saute your veggies (except for tomatoes, corn or herbs) and set aside (this can be done the day before).

In a separate bowl, whisk together the eggs, milk, sea salt and pepper and set aside.

Butter muffin tins very well.  To each cup, add a spoonful of veggies, a bit of grated or crumbled cheese, and/or fresh chopped herbs.  Pour egg mixture to fill each cup almost but not quite full.  Bake at 350 degrees until golden, about 40 minutes.  Allow to cool slightly and run a knife around the edges before removing from the muffin tins.

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