Crustless leftovers quiche

So I have a new job! Yay! This new job is back in public schools and at a district level which means I am not in one school all day. I’m not even in one place all day or the same place two days in a row. It’s exciting, but it makes lunch a little more complicated. I decided to take a page from a former colleague and try to make lunches for the week on Sunday. I don’t know how long this will last, but if I can get in the habit of doing it, it could work out well.

One thing I need to keep in mind is that I don’t know if I will have access to a microwave on any given day. Lunch, therefore, need to be a not heat required lunch. If I can make it “eat on the go” friendly, all the better. Up first – mini quiches.

The weekend I made these I had not been to the farmers market or the store. I was sick Saturday and just lazy Sunday morning (if lazy includes walking the dog, feeding the pets, litter boxes, dishes and laundry that is). I had to come up with something that would not require me to go to the store, and would not use what I had on hand for dinner for Sunday or Monday. The result – mini crustless quiche filled with tomato, sweet pepper and scallion.

I started with roasting the vegetables. I did this mainly to soften them and eliminate some of the excess moisture. I didn’t want my quiches to leak or get soggy. I also added pre-shredded cheddar cheese. Yes, I know I could have gone for better cheese, but I kind of like the low moisture stuff for cooking. The result – cute and tasty quiches. I packed them two together and that should satisfy for lunch – maybe with grapes and a granola bar if I ever get around to making granola.

Recipe:

  • ~1/3 cup cherry tomatoes
  • ~1/2 cup chopped sweet peppers
  • 1 bunch scallions, whites and light green parts only
  • ~1/2 cup shredded cheddar
  • 5 eggs
  • 1/2 cup heavy cream (can substitute yogurt – I generally do but didn’t have any on hand)
  • oil
  • salt and pepper to taste

Heat oven to 375. Chop tomatoes, scallions and peppers and place on large baking sheet. Coat in about 1 tablespoon olive oil and spread on sheet. Bake 8-10 minutes.

Mix 5 eggs and 1/2 cup cream together. Season well with salt and pepper. Add the cheese and roasted vegetables and mix well. Use an ice cream scoop to put into prepared (greased or lined) muffin tins, filling each tin about 1/2 to 2/3 full. Bake at 375 for about 20-25 minutes.

Allow to cool in tins, then remove and let cool completely on a wire rack, unless eating right away. Makes 12 mini quiche.

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One thought on “Crustless leftovers quiche

  1. mistimaan says:

    Looks yummy

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