Preheat oven to 375'F.
You'll want to have the following supplies for this first step for the completion of crustless quiche: Your large bowl, muffin tins, whisk, and eggs...
Take your spinach and start taking off the ends. You don't have to but I did. This was a 12 ounce bag. Used about 3/4 of the bag. It depends on how much spinach you want to use and like.
I tore them off. First muffin tin I actually used a kitchen shredding tool. Then, I just started tearing them into little pieces. 2nd muffin tin I simply laid the pieces of whole spinach in cups.
I used leftover ham from Thanksgiving. I ended up only putting into one muffin tin. About a 1/4 cup for 12 muffin cups. The other was vegetarian :)
Cut up your green pepper. I cut them small. I used about 3/4 of the pepper and it produced about 3/4 - 1 cup. Next time I would use about 1/2 cup. I used this in both muffin tins (24 muffin cups).
Start prepping your muffin cups. I will not lie -this part is slightly labor intensive. Place spinach in muffin cups so it may act as a 'crust' of sorts. *I started adding the green peppers
Can add your ham or whatever you'd like to your spinach crust. Disperse evenly amongst the 12 cups. I thought for future crustless quiche adventures I'd try adding bacon. mmmmm.. bacon.
Start cracking the eggs into the large bowl.
Commence whisking. WIth a dozen eggs I whisked for about 5 minutes or so. Just to make sure they were whisked thoroughly.
Got milk? Well now is the time to grab it. I had Vitamin D on hand but you can use whatever.
Measure out 2 cups.. I gradually added milk to eggs..
pour milk in bowl with thoroughly whisked eggs
Thoroughly whisked and ready to be placed in muffing cups!! This is where that ladle comes in handy..
Ladle egg and milk mixture to prepared muffin cups.
Before the addition of cheese.
Sans cheese... you might want to add less egg/milk mixture to cups. They will puff up. Mine did with this amount. I would add to about 1/3-1/2 full.
and if you're like me.. you'll say .."Don't forget the cheese...
... please!!!" :)
Sprinkle a touch of cheese on top of egg mixture and spinach. You can add as much cheese as you want. OR don't add cheese at all.
By this step your oven should be pre-heated.. you can finally breathe a somewhat sigh of relief and place in oven.
After about 20-25 minutes your deliciousness should be complete. I checked on mine with about 5 minutes left and they puffed up. I think I added too much liquid to the cup. Still turned out though.
Let cool about 10-15 minutes. Then can take a knife and cut around the cup to help loosen for easy removal.
I take a spoon to help ease your quiche out of the muffin cup. Here is your finished product. YUM!!
I ended up freezing these. Yes, they are wrapped individually in wax paper and placed in freezer bag. I will admit, wrapping individually was a pain but worth it in the morning.. or whenever. Enjoy!
- 2.0c Milk *I used Vitamin D, but can use any kind
- 6.0oz Fresh Spinach-I got a 12 oz bag and used about 1/2
- 1/4c ham *optional
- 1.0c Large Green Pepper *optional
- 1.0 Salt and Pepper to taste
- 1/3c Cheese *I used sharp and mild cheddar
- 1.0 Whisk
- 1.0 Liquid measuring cup
- 2.0 12 cup muffin tins
- 1.0 Large bowl
- Large Spoon
- Sharp knife
- cooking spray
- wax paper **if freezing