Muffin Quiches without a Crust

These savory little mini-quiches are just right for my new life as a student. There are easy to carry with you and make a great healthy snack. They taste good, even when they are cold. You can customize them to your own liking and add only those veggies you or your loved ones enjoy. ​

I would love to make them with young children and have them choose as what vegetables they would like to put in them—a great way to introduce kids to new veggies. I think the potatoes are a necessity, but you could try sweet potatoes. I put in mushrooms because I like them and I had some leftover cooked kale. I think spinach would be just as good, if not better. I added some zucchini and that tasted good too. I would like to experiment with little pieces of ham or bacon to make it like a Quiche Lorraine without the crust. As you see, the possibilities are endless.

Yes, I enrolled in our local junior college to take a class in digital photography. The junior college gives people the opportunity to go to college and prepare for a job or a four-year university education. It gives people like me a chance to be a life-long learner. I can wholeheartedly support such worthy institutions. When I came to this country many moons ago, a different junior college gave me a chance to get an education, for which I'm forever grateful. ​

It's apple season and time to make my Apple Strudel Cake. ​

These savory muffins are the perfect snack any time of the day. I like the sharp flavor of Roquefort cheese, but that's an acquired taste. Parmesan or any other cheese will be fine too, although the blue cheese adds some flavor to the muffin.  I used leftover cooked kale I had made the day before.  The second time I used baby spinach.

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Ingredients 

Makes 12 -14 muffins 


6 eggs

½ cup creme fraîche or sour cream

1 ½  cups shiitake mushrooms, cleaned and sliced

1-2  smallish Yukon potatoes

½ cup shallots, finally chopped

1 cup chopped and peeled zucchini 

½ cup chopped red peppers

½ -1 cup cooked kale

or 4 -6 ounces baby spinach, chopped

1/8 freshly ground nutmeg

3/4 -1 tsp salt 

½ tsp freshly ground pepper

1 TBS chopped chives
​
½ cup Roquefort Pappilon cheese or parmesan cheese

Directions ​

Preheat the oven to 350º F.  
Spray the muffin pans with an oil spray. 

If you are using kale, wash it and remove the stems. tear the leaves and sauté them in some olive oil  and water for a couple of minutes. Add ¼ cup water, a little bit of vinegar and 1Tbs of brown sugar and cook covered until wilted, about 5 minutes. 

Sauté the shallots with some olive oil for a minute or so, adding the mushrooms, the peppers and the zucchini. Sauté for 2-3 minutes until the vegetables are slightly translucent. If you are using spinach, roughly chopped the leaves and cook for another minute until the spinach leaves are wilted. Let the mixture cool. 

Microwave or cook the potatoes until they are done. After they are cooked, peel and cut them into small pieces. 

Beat the eggs until well combined, add the crème fraîche and mix well with a whisk. Add the nutmeg, salt, chives and pepper. Add the vegetables to the egg mixture. Using a large spoon, fill the muffin pans 3/4 full. Sprinkle the muffins with the cheese of your choice. Bake for about 20 minutes. Now you have a meal with a salad and a great snack for 2 or 3 days. I like them cold. 

Guten Appetit
recipe by ©Sunnycovechef