Makes 12
12 eggs (or egg whites or mixture of eggs / egg whites)
1 to 2 cups protein (any cooked and seasoned meat, poultry, seafood, bacon, etc.)
3 to 4 cups cups vegetables (anything except uncooked tomatoes)
Seasonings & herbs to taste (I never cook without Gourmet Garden blends).
Grease silicone baking cups with spray. Crack eggs into a bowl and whisk. Chop/shred/grate vegetables into small, bite size pieces. Mix everything together and spoon into cups until almost full (they won’t rise like cupcakes, don’t worry!). Bake at 350 on the middle rack for 30 minutes. If browning too quickly on top, move one rack lower, cooking for an additional 5-10 minutes until done. (When you shake the pan, the middles don’t jiggle.)
This recipe is so versatile – Use whatever you have leftover in the fridge. The options are endless: shredded carrots, chopped eggplant, chopped bell pepper, shredded cheeses, zucchini, chopped kale, broccoli, asparagus, chopped spinach ….
The only veggie I would be hesitant to use are uncooked tomatoes, because they release so much juice when they cook. If you want to throw them into your quiche mix, first sautee them with the garlic and onion until they release their juices. If you’re using frozen veggies, thaw/cook them first before cooking, drain excess liquid before adding to egg mixture.
Top with 1/2 of an avocado (and Tobasco sauce) for a creamy delight.