This quiche recipe is crustless and a go to favorite for brunch, lunch or snack for the kids. Prepare ahead and freeze for last minute breakfast.
6 large eggs, beaten lightly
1 cup heavy cream
1/2 teaspoon each of salt and pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1/2 cup red onion, minced fine
1/2 cup sweet red pepper, minced fine
1 1/2 cups baby spinach, blanched and chopped*
1 tablespoon fresh basil, chiffonaded
1 cup Gruyere cheese grated
Preheat oven to 325 degrees. Spray the muffin tins with nonstick cooking spray.
In a medium bowl beat the eggs with a whisk; add the cream, and season with salt and pepper, thyme and cayenne pepper. Set aside.
Sauté the red onion and red pepper in a little olive oil for about 5 minutes till tender. Cool and add to the egg mixture along with spinach and basil. Stir well and carefully ladle the mixture into the muffin tin. Top each with grated cheese. Bake on the center rack for 12 – 15 minutes until the egg mixture is set. Remove from the oven and let rest for 5 minutes before carefully removing from the pan and serving.
*Blanch the spinach by dropping into boiling water for 30 seconds and drain; squeezing out any excess water before chopping.