These crustless mini quiches (or mini frittatas, if you like) are great because they are so convenient to eat and they are great chilled, as well. Eat some straight out of the oven and then put the rest in the fridge, and you’ve got breakfast covered for several days.
YIELD: 4 (3-quiche) servings
The Stuff:
1 ounce cooking oil
½ cup broccoli florets, chopped into small pieces
2 tablespoons chopped fresh parsley
6 large eggs
½ cup grated Parmesan
½ teaspoon salt
¼ teaspoon pepper
½ cup heavy whipping cream
½ cup shredded Swiss cheese
What to Do:
1 Place racks in upper and lower thirds of oven and preheat to 350°F.
2 Coat a 12-cup muffin tin with cooking oil. Scatter broccoli and parsley over bottom of each cup.
3 Whisk eggs with Parmesan, salt, and pepper in a large bowl. Mix in heavy whipping cream until smooth. Evenly distribute mixture into each cup of the muffin tin. Don’t make a mess. Top each cup with a pinch of Swiss cheese.
4 Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans after 15 minutes.
5 Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Don’t burn your mouth when you eat one or two before they are properly cooled!