Crustless Mini Vegetable Quiche
Servings 10 mini quiche
Ingredients
- 8 large eggs
- ½ cup heavy cream
- 2 Tbsp grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground mustard
- dash of nutmeg
- 2 Tbsp butter or light butter
- 3 green onion thinly sliced
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- ¼ cup diced mushrooms
- 1 cup shredded Colby Jack cheese or your favorite
Instructions
- Preheat the oven to 350°F. Spritz 10 muffin cups liberally with cooking spray. Set aside
- Whisk together the eggs, cream, grated Parmesan cheese, salt, pepper, ground mustard and a dash of nutmeg.
- In a medium skillet cook the diced bell peppers, onion and mushrooms in 2 Tbsp of butter until softened and browned. Around 3-5 minutes.
- Divide the cooked vegetables between the muffin cups. Sprinkle with ½ of the shredded Colby-Jack cheese.
- Fill the muffin cups ⅔ full with the beaten eggs. Sprinkle each with the remaining shredded cheese.
- Bake for 18-20 minutes until puffy, golden and set when gently shaken. The eggs will deflate slightly when removing from the oven.
- Serve immediately.