Crustless Mini Quiche with Quinoa

Enjoy this easy to make crustless mini quiche recipe. Perfect for busy mornings!

Course Breakfast

Cuisine brunch

Keyword blueberry breakfast, brunch, crustless, crustless mini quiche, mini quiche, quiche

Prep Time 10

Cook Time 12

Total Time 22

Servings

10 Eggs
2 cups Quinoa, cooked and cooled
1 cup Ham, diced
1/2 cup Cheddar Cheese, shredded Or cheese of your choice
1/2 cup Vegetables, diced I used green and red peppers, green onions, and mushrooms (optional)
1/8 cup Fresh Herbs, chopped Basil, Thyme, or other herbs

Pre-heat your oven to 325°F
Grease your muffin tins with coconut or vegetable oil. Or use silicone muffin liners. Paper liners do not work well with this recipe.
In a large bowl, scramble your eggs.
Stir in the cooked (cooled) quinoa.
Fold in the diced ham and shredded cheese.
In a small bowl, combine the green onions, fresh herbs, and optional diced mushrooms.
Add to egg mixture.
Using a 1/4 cup scoop or measuring cup, fill each muffing tin ½ way.
Optional: Sprinkle a bit of extra cheese and/or veggies on top before baking.
Bake for 10-12 minutes until puffed up and starting to look dry on the top.
Cool before packaging.
I store these in an airtight container in the fridge each week
To Reheat: Place on a microwave safe plate, cover with a napkin and microwave for 45 seconds.

Serving: 2ea