Veggie Chef
1:51 pm
Tue March 26, 2013

Mini Quiche

As my husband and I got ready to get out of town for a week and a half, I went through the fridge to make sure that nothing would go to waste.

I found that I had eggs and faux chorizo-style sausages that would both expire while we were gone.

Enter the mini quiche without a crust.  Add some chopped olives and jalapeños and you are all set. The chorizo has plenty of spices. The mini quiches turned out incredibly well, and I know I will make this again even without having to use up eggs before they expire.

What you need:

9 organic eggs*
3/4 C finely diced yellow onion
1/4 C diced jalapeño from a jar
2 TB finely chopped black olives
1 Chorizo-style veggie sausage link (Light Life brand)
1 C Monterey jack shredded cheese
Olive oil cooking spray

What you do:

Spray a muffin pan with 12 spaces with olive oil cooking spray. This is important or your little quiches will not come out of the cups. Preheat the oven to 325 degrees.

Crack the eggs in a medium mixing bowl and lightly beat with a fork to break all of the yolks. Mix in all of the remaining ingredients.

Place the muffin pan in the oven and bake for 20-25 minutes until the egg is set and firm. You can check for doneness with a toothpick. If it comes out clean, your mini quiches are done.

When you remove the pan from the oven, loosen the mini quiches with a butter knife run gently around the edges. Serve and enjoy!

 *I prefer to use cage free, organic, eggs from vegetarian fed hens.