Crustless Mini Quiche Recipe

Here's the recipe for the mini quiches I made yesterday.  

The lack of crust makes them easy to make in less time.  Make a batch for freezing and re-heat for quick, hot, breakfast bites. The individual portions are great for portion control too.  Enjoy!

What you need:

2 whole eggs

• 3 egg whites

  3/4 cups organic 1% milk

  1/2 cup skim milk

  1-1/2 cups asaparagus, finely chopped

  1 cup chopped onions

  1/4 cup leeks

  3/4 cup grated gruyere cheese (or your preferred cheese)
  
  
  Make It:
  
  
  PREPARE asparagus filling. Sautee chopped asaparagus, onion 
  and leeks in lightly oiled pan until asparagus is slightly soft and 
  tender.  Let cool and set aside.
  
  

  PREHEAT oven to 375°F. Beat eggs and milk with wire whisk 
  until well blended. Stir in cooled filling and cheese until well 
  blended.

  LIGHTLY spray muffin pans with cooking spray.  Put a pinch of 
  grated cheese in the bottom of each muffin cup. This serves as a shell 
  for the mixture.

  POUR mixture into muffin pans.

  BAKE 30 minutes or until center is set and crust is lightly browned. 
  Let stand 10 minutes before cutting to serve.

  GARNISH with tarragon (optional), or your favorite herb.

  Did you made this?  Share your photos, I'd love to see it.