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Crustless Mini Quiche Recipe

54

  • Prep Time10 min
  • Total Time45 min
  • Makes12 quiches
A muffin tin filled with crustless mini quiches with one removed; beside it a taupe plate with a English muffin topped with one of the quiches, a slice of tomato and argula

(Photography: Erik Putz; Food styling: Lucie Richard; Prop styling: Catherine Doherty)

Chatelaine Triple Tested

You can serve these mini pies in a toasted English muffin for an easy breakfast sandwich.

Ingredients

  • 1/3 cup finely grated parmesan

  • 6 eggs

  • 3/4 cup milk

  • 1 cup grated cheddar

  • 1/4 cup chopped parsley

  • 1/8 tsp salt

Instructions

  • PREHEAT oven to 350F. Spray a 12-cup muffin pan with oil. Dust with parmesan.

  • WHISK eggs with milk, cheddar, parsley and salt in a medium bowl. Season with fresh pepper. Divide mixture into prepared muffin pan.

  • BAKE in centre of oven until golden and puffy, about 25 min. Let stand for 10 min. Run a paring knife around the edges of each cup. Use a rubber spatula to gently remove quiches to a platter.

Nutrition (per serving)

Calories 97, Protein 7g, Carbohydrates 1g, Fat 7g, Sodium 166mg.

Get more of our healthy breakfast recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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