Oh, the humble egg! Never has a protein been so versatile, tasty and packed with goodness. While my eldest daughter is a huge fan of eggs in any way, my tempestuous toddler has a complete aversion for them. So, I’m always on the look-out for ways to sneak in these shelled beauties! Thus, my quick, crust-less mini quiche recipe was born.
After living in London, England for almost 8 years, my daily consumption of eggs drastically increased. Enter the full English breakfast! The Brits love their eggs – they eat over 12.5 billion eggs annually! And not just fried or boiled. I had the opportunity to sample some of these diverse egg dishes including eggs on toast, boiled egg and bread ‘soldiers’, eggy bread (aka French toast), Scotch eggs and more!
Interestingly, both the white and yolk of an egg are rich in nutrients. According to the BBC’s Good Food website, the whites of eggs contain proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. Eggs truly are an important and versatile ingredient for cooking, as their particular chemical make-up is literally the ‘glue’ of many important baking reactions. I literally use an egg a day in my house!
The best part – eggs are an inexpensive way to get some great, high quality protein. I opt for free-range, omega-3 infused eggs myself.
One evening after work, I wanted a quick dinner that was packed full of nutrients for the kids. And so my Quick Crust-less Mini Quiche Recipe was born! These mini quiches take minutes to prep and can be on the table in a jiffy with minimal mess. Add some flavor by topping the baby quiches with crumbled feta or grated old cheddar.
2 cups spinach
1 red pepper, chopped
1 cup sliced ripe black olives (from the can)
Approx. 8 eggs, whisked
¼ cup milk
1 teaspoon garlic powder
1 teaspoon dried oregano
Garnish – optional (we love crumbled feta, grated old cheddar cheese)
- Preheat the oven to 350˚F/180˚C
- In a bowl, whisk eggs, garlic powder, milk and dried oregano powder together
- Lightly grease a muffin tin (can use mini, regular or jumbo size) then divide equally the spinach, chopped peppers, sliced black olives into each muffin tin
- Pour the whisked egg mixture into each muffin cup, ensuring some space for cooking
- Bake for 15 minutes, or until the eggs have fully set
- For added flavor, top with crumbled feta or shredded old cheddar cheese and put them under the broiler for a minute to melt
- Serve hot and enjoy!
Author: Jill Campbell
A mother and lover of all things practical, Jill is a 30-something, former educator, world traveler and self-proclaimed pragmatist trying to navigate this journey called life. She currently works as a freelance writer, part-time teacher/tutor and full-time mom to two fabulous daughters. Her blog www.pragmamamma.net features simple and family-friendly recipes, original photography and hot parenting topics. Jill loves getting creative in the kitchen, reading, spending time with her family and snapping photos around her neighbourhood in Burlington, Ontario.