These crustless, dairy free mini quiche cups are so super easy! Great for breakfast or a fast, healthy snack in between meals, the whole family begs me to make these weekly. You can easily mix and match the ingredients based on what you have, use leftovers, or create something delicious from scratch. Some of our favorite variations are crumbled cooked turkey bacon, or leftover pieces of roasted potatoes or sweet potatoes. The possibilities are endless! Here I left a few plain and added some vegan cheese shreds for my pickiest eater. This is one of his favorite snacks! He won't eat the leafy greens, but he loves when I blend some fresh herbs like basil right into the egg mix.
1/3c unsweetened cashew or almond milk
1t onion powder
1c packed, chopped leafy greens like spinach, arugula, mustard greens or chard
grape tomatoes, sliced in half
fresh or dried chives, basil, cilantro or parsley; optional
Add the eggs, milk and seasoning to a large bowl and blend with an immersion blender, or in a blender and pulse until well mixed and fluffy. Lightly grease your muffin tins with coconut oil (I prefer silicone) and add your leafy greens. Pour the egg mixture over the greens leaving about 1/2" from the top edge. Drop a few tomatoes on top and a few chives or herbs to finish it off. Bake at 350 for 20-25 minutes. Do NOT overbake. They will look shiny on top but won't run if you move the pan. That's when you know they are done. Watch carefully those last few minutes. You can see mine in the silicone start to pop out themselves! Serve immediately or store in the fridge for easy reheating, or grab and eat cold.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos.
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Meal Planning, Recipes & Healthy Living