Crustless Vegetable Quiche

This is one of those recipes that I make almost weekly.   I change the ingredients based on what I have on hand:  Typically a meat, a vegetable, a cheese and some herbs.  They are used as grab-and-go snacks and for early  breakfasts.  The Demarle pans make it so easy to pop them right out of the pan, even with very little cooling time.  THEY DON'T STICK...EVER.  And clean up is done in seconds.  Really.  I try not to push the Demarle products too much in my recipes or on this blog, but these are a great tool to have in your kitchen.  

INGREDIENTS

• 10 beaten eggs
• ¾ cup cottage cheese or HUMMUS if you want to higher the protein content
• 1 ½ cups Gruyere or white cheddar cheese
• 1 cup of minced vegetables of choice, I used red onion, carrot, tomato & red pepper
• 1 cup cut up asparagus 
• Fresh herbs
• Salt & fresh ground pepper to taste

DIRECTIONS

 Mini Individual Quiches

1. Pre-heat oven to 375 degrees F and place oven rack in center position.

2. Spray muffin pan with non-stick cooking spray. Or use Demarle Flexipan Muffin Tray and set on baking sheet.

3. In mixing bowl, combine all ingredients with a whisk and pour into mold.

4. Bake for 20 minutes or until center is set and lightly golden.

5. Unmold, place onto a platter and serve.

Garnish with fresh herbs

 

Demarle Sunflower Mold (not pictured yet)

1. Pre-heat oven to 375 degrees F and place oven rack in center position.

2. Place Flexipan® Sunflower Mold on  baking sheet and set aside.

3. In mixing bowl, combine all ingredients with a whisk and pour into mold.

4. Bake for 45-55 minutes or until center is set and lightly golden.

5.  Invert onto a platter and serve with fresh herbs 

These ones were made with cheddar cheese, green onion and  bacon.

Sunflower Mold