FARGO — The second half of our son’s senior year in high school is turning out to be busier than ever and having some easy “grab n’ go” options is a great way to ensure that he can still enjoy a hot and nutritious breakfast. These delicious Crustless Mini Quiches are packed with savory flavor and take just a minute or two to reheat straight from the fridge or freezer, making them the perfect choice for hectic mornings.
This recipe combines a velvety egg custard with sausage, spinach, peppers and onions and yields 12 mini quiches. Unlike a traditional quiche, these petite quiches require no pastry crust and are about as fuss-free as it gets. I bake the quiches in a muffin tin which gives them a crispy, golden brown exterior while the inside stays moist and creamy.
The custard gets its lush texture from the addition of cream cheese, which I beat for about five minutes until very soft and fluffy. For the best result, make sure that your cream cheese is at room temperature before beating. Once the cream cheese is thoroughly whipped, I add four eggs, one at a time, followed by whole milk. I prefer the richness of the whole milk, and you could also use 2%, half and half or heavy cream but stay clear of skim or fat-free alternatives. The custard can be prepared up to two days in advance and refrigerated until ready to use.
Quiche is a wonderfully versatile dish and these mini quiches are no exception. You can vary this recipe as desired, using the measurements for each ingredient as a guide for proportion. Instead of pork, you could use any combination of meat, vegetables and cheese you desire.
I use ground pork sausage for this recipe, and Italian or chorizo sausage would also work well. I cook the sausage until it is browned and fully cooked, breaking it into crumbles as it cooks before draining it onto paper towels.
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You could use raw peppers and onions in this recipe, but a quick sauté will soften them up a bit and enhance their overall flavor. I cook the veggies in the same pan used for the sausage and drain them on a separate paper towel-lined plate to remove any excess oil. Once drained, I toss the onions and peppers with the cooked sausage and a cup of finely chopped baby spinach.
To assemble the quiches, I fill each muffin cup halfway with the sausage-veggie mixture, followed by a sprinkling of shredded cheese and grated Parmesan. I pour the egg custard into each cup until it is just about one quarter-inch from the top.
The mini quiches bake for about 25 to 30 minutes, until they are golden brown and a toothpick inserted in the center comes out clean. I let the quiches cool in the pan for 10 minutes before removing them and then package them to be stored in the refrigerator or freezer.
These Crustless Mini Quiches are almost as quick and easy to make as they are to eat, and a delicious way to start a busy day.
Crustless Mini Quiches with Sausage, Spinach, Peppers & Onions
Makes: 12 muffin-sized mini quiches
Ingredients:
½ pound ground pork sausage
1 tablespoon canola oil
½ cup yellow onion, small-diced
½ cup sweet bell pepper, small diced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup baby spinach, finely chopped
4 ounces cream cheese, room temperature
4 large eggs
½ cup whole milk or half and half
½ cup shredded cheese (sharp cheddar, mozzarella, multi-cheese blend)
¼ cup parmesan cheese, grad
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Directions:
Preheat oven to 375 degrees. Grease a 12-cup muffin pan with cooking spray and set aside.
In a medium pan over medium heat, cook the sausage until browned and fully cooked, breaking the meat into crumbles as it cooks. Transfer the cooked sausage to a plate lined with a paper towel to drain off any excess grease.
In the same pan, add the canola oil and cook over medium heat until hot. Add the onions, then reduce heat to medium-low and cook for 2 minutes, stirring often. Add the peppers and stir in the salt and pepper until combined. Continue cooking over medium-low heat, stirring occasionally, until the onions are soft and translucent and the peppers are al dente, about 3 minutes.
Transfer the cooked vegetables to another paper-towel lined plate and let sit for 5 minutes to drain the excess oil. Once cooled, place the vegetables in a medium bowl and add the cooked sausage and chopped spinach; stir until combined. Taste the mixture and add more seasoning as desired.
In a large bowl, use a stand or handheld mixer to beat the cream cheese on medium-high speed until light and fluffy, about 4 to 5 minutes.
Add the eggs one at a time, beating hard after each addition until incorporated. Scrape down the sides and bottom of the bowl as needed. Add the whole milk and beat on medium-low speed until well combined. Use the custard immediately or refrigerate in an airtight container for up to 2 days.
Fill each muffin cup halfway with the sausage-veggie mixture. Sprinkle the shredded cheese over the top of each cup, followed by the Parmesan. Pour the egg mixture into each cup until it is just about ¼-inch from the top.
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Bake until golden brown and the quiches have pulled away from the edge of the cups, about 25 to 30 minutes. The tops should be firm enough to spring back when touched and a toothpick inserted into the center should come out clean.
Remove the pan from the oven and place it on a wire rack; let the quiches cool for 10 minutes before removing. The puffy tops will deflate as the quiches cool – this is normal. To remove, run an offset spatula or knife around the edge of each quiche and gently lift from the pan.
To store:
Refrigerate in an airtight container for 3 to 4 days and reheat in the microwave for 30 to 45 seconds. To freeze, wrap each mini quiche in plastic and place in a freezer bag for 3 to 4 months. Reheat frozen quiches in the microwave for 60 to 90 seconds until fully hot.
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