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.

Bacon and Leek Quiche

Breakfast for dinner is one of my favorites!

I remember loving having it as a kid

and I still do today as an adult!

Because of that, I recently made quiche for dinner!

Quiche is amazing any time of the day,

but I love to have it in the evening with a nice fresh salad.

Yum! I'm getting hungry just thinking about this.

And I may just have to make it again soon!

Until then - let me show you how it's made.

The Goods:

Eggs

Bacon

Leek

Colby Jack Cheese

Pie Crust

Milk

Butter

Salt

Pepper

Dice up your bacon and cook it in a skillet.

Drain a little of the bacon fat from the skillet,

then add your chopped leek and saute.

You can either make your own pie crust,

or be like me and buy the pre-made kind.

Either way - make sure you have pie crust!

Crack 6 eggs, plus 2 more egg whites into a mixing bowl.

Add about a cup of milk and some salt and pepper.

Then mix it up with a fork .

Add your bacon, sauteed leeks and half of your cheese.

And here's where I confess to my blogger fail.

I completely forgot to take a picture of the quiche before baking.

I'm sorry...forgive me?

Anyway - bake your quiche at 375 degrees until fully cooked.

For me that was about 40 minutes, but my oven seems to be extra hot!

Take your quiche out of the oven...

And add the rest of your cheese.

Return the quiche to the oven for a minute or two,

just enough time for the cheese to fully melt!

Remove from the oven and let sit for about 5 minutes before cutting.

Now time to dig in and enjoy with a fresh salad as I previously mentioned!

Bacon and Leek Quiche Recipe

1 Leek
6 Slices Bacon
6 Eggs + 2 Egg Whites
1 Cup Milk
1 Cup Colby Jack Cheese
Pie Crust
Salt
Pepper

1. Dice your bacon and cook it in a skillet, then set aside.
2. Clean, slice and saute your leek, then set aside as well. 
3. Crack eggs into large mixing bowl, then add milk, salt and pepper. Mix with a fork.
4. Add the bacon, leek and half your cheese to the mixing bowl. Mix with a fork again. 
5. Bake at 375 degrees for about 40 minutes (may be longer in your oven) until fully set.
6. Remove from oven, add the remaining cheese and return to the oven for a few minutes - just until cheese melts.
7. Let sit for about 5 minutes before cutting.