Crust Free Mini Quiche!

I love quiche!

I've blogged about quiche more than once.

One can be found here and another can be found here!

I've never blogged about mini quiche or crust free quiche,

but today you're getting to hear about both in one recipe!!!

I had asparagus leftover from another recipe,

and chorizo in my fridge for something else yummy,

so on the whim one day I decided to make quiche.

BUT I didn't want to do a normal sized one.

Nope, I was going to do mini ones and omit the crust!

Let me show you how to make these babies!!

The Goods:

Eggs

Milk

Asparagus

Green Onions

Chorizo

Monterey Jack Cheese

In a large skillet, cook up 6 ounces of chorizo.

And in a large pot cook 1/2 inch pieces of asparagus until tender.

Grease your jumbo muffin pans.

Add a spoonful of the cooked chorizo to each.

And follow up with a spoonful of cooked asparagus in each too.

Scramble your eggs with 1/2 cup of milk.

Season with salt and pepper to your liking.

Pour egg mixture into each muffin pan until you've used it all up.

Top with sliced green onions.

And finally some shredded monterey jack cheese.

Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.

Let cool in the pans for a few minutes.

Then remove and let cool a little on wire rack.

Who am I kidding?

Dig in and devour one as soon as you won't burn your mouth!!!

Asparagus and Chorizo 

Crust Free Mini Quiche

6 Ounces Chorizo

4 Ounces Monterey Jack Cheese - Shredded

12 to 15 Asparagus - Cut into 1/2 Pieces

2 Green Onions - Sliced

1/2 Cup Milk

8 Eggs

Salt and Pepper To Taste

1. In a large skillet, cook up 6 ounces of chorizo.
2. And in a large pot cook 1/2 inch pieces of asparagus until tender.
3. Grease your jumbo muffin pans, add a spoonful of cooked chorizo and a spoonful of cooked asparagus.
4. Scramble your eggs with 1/2 cup of milk. Season with salt and pepper to your liking.
5. Pour egg mixture into each muffin pan until you've used it all up.
6. Top with sliced green onions and shredded monterey jack cheese.
7. Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.
8. Let cool in pan for a few minutes, then remove to wire rack.

Chili Cheese Skillet Dip

Towards the beginning of the year I saw this recipe and sent it to a friend.

Shortly after that, we made it together for a few other friends

and because life has been insane, I'm just now posting about it!

It was so good you guys!

And it was pretty darn easy to make too.

It will for sure be made on another occasion!

Keep reading to see how to make Chili Cheese Skillet Dip.

The Goods:

Chili With Beans

String Cheest

Colby Jack Cheese

Cooked Chorizo

Cube your cheese and add to a cold, greased cast iron skillet.

Pour your chili on top of the cubed cheese.

The original recipe didn't have this step,

but we added cooked chorizo on top of the chili!

Place skillet into broiler for 5 minutes, stir and 

return for 5 more minutes until cheese is nice and melted!

Remove from the broiler being careful not to burn yourself.

Oh my gosh wow!

We couldn't WAIT to dig in.

But wait...

Another thing that wasn't on the original recipe,

but we were all so glad we added!

My friend's husband and his coworker Madison checked out the recipe,

and not only suggested the chorizo addition, but adding guacamole too!

And I mean - it just keeps looking better and better!!!

Finally time to dig in with a homemade soft pretzel!

Or delicious tortilla chips!

Like I already said at the beginning of this post,

this dip is so good and will be made again for sure!

Thanks Madison for the awesome suggestions!!!

Chili Cheese Skillet Dip

Adapted from Inspiration for Moms

1 Can Chili with Beans

6 Ounces Cooked Chorizo

8 Ounces Colby Jack Cheese

6 String Cheese

1/2 Cup Guacamole

1. Cube your cheese and add to a cold, greased cast iron skillet.
2. Pour chili on top of cubed cheese and chorizo on top of chili.
3. Place skillet into broiler for 5 minutes, stir and return for 5 more minutes until cheese is nice and melted.
4. Remove from oven and add guacamole to center of dip.
5. Serve with homemade soft pretzels and tortilla chips.