Image Source from melissasssk

Crustless Mini Vegetable Quiche: A Delightful and Healthy Snack

If you’re searching for a simple yet delicious recipe that’s perfect for brunch, afternoon tea, or even as a healthy snack, look no further than the crustless mini vegetable quiche. These delightful little morsels are not only quick to prepare but also incredibly versatile, allowing you to tailor the ingredients to suit your taste or use up leftover vegetables in your fridge.

The Appeal of Crustless Quiche

Traditional quiches can be rich and heavy, with their buttery crusts often adding unnecessary calories. By omitting the crust, you create a lighter dish that allows the vibrant flavours of the vegetables to shine. Crustless mini quiches are gluten-free and can be easily adapted to accommodate various dietary needs, making them an ideal option for gatherings where guests may have differing preferences.

Ingredients You’ll Need

To make about 12 mini quiches, gather the following ingredients:

• 3 large eggs
• 300ml milk (you can use any milk of your choice, including dairy-free options)
• 100g grated cheese (cheddar works wonderfully, but feel free to experiment with different varieties)
• A selection of fresh vegetables (e.g. bell peppers, spinach, mushrooms, and onions)
• Salt and pepper to taste
• A pinch of nutmeg (optional, but adds a lovely warmth)
• Fresh herbs (such as chives or parsley, for added flavour)

Equipment Needed

• Muffin tin
• Mixing bowl
• Whisk
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 190°C (375°F). This will ensure that your quiches cook evenly and develop a beautiful golden colour.

2. Prepare the Vegetables: Finely chop your chosen vegetables. If you’re using mushrooms, consider sautéing them briefly to remove excess moisture. This will help prevent your quiches from becoming soggy.

3. Make the Egg Mixture: In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and nutmeg to taste.

4. Combine Ingredients: Stir in the grated cheese and add the chopped vegetables. If you’re using herbs, fold them in now as well.

5. Fill the Muffin Tin: Grease the muffin tin lightly with cooking spray or butter to prevent sticking. Pour the mixture evenly into each muffin cup, filling them about three-quarters full.

6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are set and have puffed slightly. A toothpick inserted into the centre should come out clean.

7. Cool and Serve: Once baked, allow the mini quiches to cool in the tin for a few minutes before running a knife around the edges to help lift them out. Serve warm or at room temperature. They can be enjoyed on their own or with a dollop of crème fraîche or a side salad.

Customisation and Variations

One of the most delightful aspects of this recipe is its adaptability. You can easily swap out ingredients based on your preferences or what you have on hand. For a meatier option, consider adding cooked bacon or ham. Alternatively, go for a vegan option by using plant-based milk and cheese substitutes, as well as incorporating chickpea flour for added protein.

Storage and Reheating

Crustless mini quiches can be kept in an airtight container in the fridge for up to four days. They also freeze beautifully, making them a convenient option for meal prep. To reheat, simply pop them in the oven at 180°C (350°F) for about 10 minutes, or microwave for a quicker option.

Conclusion

Crustless mini vegetable quiche is a versatile, healthy, and utterly delicious addition to your culinary repertoire. Whether you enjoy them fresh from the oven, as part of a picnic spread, or as a quick snack during the week, these quiches are sure to become a favourite among family and friends. So why not gather your ingredients and try your hand at this delightful dish? You won’t be disappointed!

No items listed in the response.