Alright, everyone… it’s here! The first installment of Recipe of the Week. The format of these posts will follow the same format: recipe first (because who wants to hear me ramble on and on about a recipe that you have to scroll to the bottom to find… not me!), then comments on what I liked about the recipe, what I didn’t like, how easy (or not) it was to make, and just general comments. This week’s was great because you can freeze them and they still taste like the day you baked them! If you like the recipe, stop by Will Cook for Friends to find more great recipes.
- 12 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 Tbsp. fresh parsley, chopped
- 2 Tbsp. fresh basil, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup broccoli, cut into tiny florets
- 1 cup fresh spinach, roughly chopped
- 1 cup asparagus, chopped small
- 1 red bell pepper, chopped small
- 1 cup fresh mushroom, chopped small
- 1/4-1/2 cup onion, diced fine
- 1 jalapeno pepper, seeds and veins removed, diced fine
- 1 1/2 cups cheddar, gruyere, mozzarella, parmesan, or other cheese, divided
- 1 lb bacon, sausage, or other meat, fully cooked
- If using meat (bacon, sausage, etc.), cook fully first. Set aside to cool, then cut into small pieces.
- Preheat oven to 375 degrees F, and thoroughly great (butter, coconut oil, or non-stick spray) a muffin tin.
- In a large bowl, which together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
- Dice all vegetables. Set aside.
- Add all vegetables to the bowl with the egg mixture and stir to combine. Stir in half of the cheese and all of the meat, if using.
- Using an ice cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven and bake for 20-25 minutes or until the egg mixture is fully set and the cheese starts to turn golden brown on top.
- Remove from oven and let cool for 5-10 minutes before running a butterknife around each muffin and gently removing from the pan.
Reheating, Freezing, and Thawing
Once cooled the quiches should be stored in an airtight container in the refrigerator or frozen. If heating from refrigerator, heat in the microwave for several seconds. If reheating from frozen, heat in the microwave 30 seconds.
This is probably one of my favorite recipes to date. It’s easy, filling, and convenient. The recipe makes several servings, so I like to freeze them and grab them on my way out the door for work in the morning. This recipe is also great because all of your favorite ingredients can be added. My favorites are bacon or diced ham and asparagus. I know it sounds strange, but the asparagus adds great flavor!