Having a hot breakfast on a busy weekday morning is not a luxury. It can actually be much more affordable than cold cereal and instant waffles, and way more sustaining. You’ll no doubt hear more of this in days to come, but our household is paring way down on our grocery bill, learning to feed four growing boys on a tight budget…and enjoy it too.
A crustless quiche is great to have on hand, as it freezes well, and is versatile for a variety of ingredients. I like to make mine in full and mini size muffin tins, which in turn leads my family to call them quiche pucks. Appetizing, I know. But, they do make super portable, easy to heat breakfasts for the whole family. Oh, and it’s low carb and gluten free!
18 eggs, beaten
3 cups half and half
6 cups shredded cheddar and jack cheeses
1 tsp. basil
2 cups ham or other meat (This is a great way to use up leftover ham!)
1 tsp pepper
1/2 tsp salt
*Some additions to consider:
4 cans of drained tuna + 2 (20oz) packages frozen peas (thawed and drained) + 2 tsp. horseradish + 2 tablespoons lemon juice
(leave out ham, but keep the basil)
Spinach and Feta:
2 (10 oz.) pakceges frozen chopped spinach, (thawed and drained) + 3 cups feta cheese
(leave out ham, take out 3 cups shredded cheese, keep basil)
Combine all ingredients, and fill *greased* muffin tins 3/4 full. The quiches will rise substantially in the oven, but fall once cooled. You can check with a toothpick to be sure the quiches are done and set.
375F for 25 minutes in full size muffin tin.
375F for 20 minutes mini muffin tin.
Makes 3 dozen muffin size quiches or 9 dozen mini muffin muffin size quiches.
*Quiches can be stored in a single layer in container and frozen or refrigerated. Reheat in microwave or oven. (It helps to defrost the night before!)