Mini Crustless Quiches

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The sun is shining and that makes me happy.  This past week we had a quick run in with snow.  That made me a little unhappy.  I am just not quite ready.

Thankfully, with the sun brightly shining, Russ, Lucy and I got in 2 nice long walks this weekend!  We took in some of  nature’s beauty along the way.

This is bittersweet.Bittersweet reminds me of my 87 year old Mom, Dorothy as she is known to have bittersweet in a pretty vase displayed in her home.

This morning, I got out of bed early.  And got to work.  Look what I made…

These crustless mini quiches can be eaten right away or frozen for a quick microwave heat’n go breakfast.  My clients really like this recipe!  What’s nice about this recipe is that you can add whatever veggies you like {or tolerate} or happen to have on hand in your home.

Sauté your favorite veggies.  I cooked up about 1 1/2 cup mixture of a grated cooked potato, broccoli and summer squash, cooking for about 5 minutes until fork tender.  Then I topped the veggies with a good cup of baby spinach, cooking until  it was wilted.  Since my boys love their breakfast sausage, I cut up 2 Applegate breakfast sausage links and put them in 3 of the quiches and kept the other 3 quiches all veggie and low fat cheddar.

I filled a lightly oiled muffin tin with about 2/3 full of my cooked veggies.

I mixed up the eggs, Italian seasoning and a bit of milk.

Even used an Udi’s French roll to make a gluten free breakfast sandwich. (Udi’s shared some of these rolls with me to sample) And they are perfect for my FODMAPers to make a little sandwich!  But use whatever roll or whole grain English muffin that suits your personal tolerance.  

These mini crustless veggie-filled crustless quiches are a healthy protein rich breakfast!  You could also serve a couple of these mini quiches for lunch or dinner with a nice colorful salad.

I hope you all had a wonderful weekend.  Perhaps you can whip up some of these mini quiches for your week ahead!


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