Mini Crustless Quiche

We all need some quick grab-and-go snacks and meals in our fridge and freezer. This is one of our favourites. It’s quick and easy to make and is super yummy and nutritious. Lexi loves helping me make it. One of her favourites is cracking and mixing eggs. We put in whatever vegetables we have in the house, these particular ones are kale and zucchini.
Let us know what your favourite quiches are!

12 eggs
2 cups grated cheddar
1 1/2 cups crumbled ricotta
2 cups finely chopped kale
1 cup grated zucchini
Pinch of salt Black pepper (to taste)
Preheat the oven to 180 degrees (celius) and line muffin tin with muffin papers (or grease).
Beat eggs and mix in all other ingredients.
Fill muffin papers all the way to the top.
Bake for 20 minutes or until golden and egg has set (until a toothpick inserted into the center comes out clean).
Makes 18 large muffin size quiches.
Alternatives: Carrot
Bell peppers

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