While most of you had brunch yesterday for Easter, I skipped the family festivities to catch up on the work that piled up while I was away all week. But just because I wasn’t with friends or family, it doesn’t mean I didn’t want some of my favorite traditional Easter brunch foods.
So today I made mini crustless quiches. Why crustless? Because I don’t really like crust and why eat the calories if I don’t love it! Plus, but making these mini I can put just the ingredients everyone in the family likes so the hubby doesn’t have to have tomatoes and onions and I don’t have to have any of his bacon drippings in my vegetarian version.
Why I Buy Eggland’s Best Eggs
I usually buy the Eggland’s Best Organic Eggs, but my store was sold out of them today, so I purchased their regular eggs. Still, as eggs go, these are pretty phenomenal in my book.
I purchase Eggland’s Best because the hens are fed a vegetarian diet – important to me not only because I am a vegetarian, but also because the feed is nutrient-rich and never includes hormones, steroids, or antibiotics.
I also choose them because the hens are not caged. Caged hens are under a lot of stress and that puts chemicals in their system that changes their eggs. While these hens are not off grazing on grass in a pasture, they’re not in cages so small that they can’t move and stacked on top of each other like the cheap egg producers farm them. Eggland’’s organic hens are allowed access to the outside and it’s one of the reasons I generally buy organic; the few extra pennies are worth it to me.
Mini Crustless Quiche for Every Taste
I put together several variations with feta, cheddar, and mozzarella cheese with scallions, tomatoes, and bacon. As an afterthought I realized I should have stuffed some fresh organic baby spinach in a few!
Using 5oz ramekins makes cooking fast and cleanup easy and they can be stored in the refrigerator, sealed tightly for 3-4 days for other meals. A spinach salad or a piece of toast is just perfect for this quick-to-make quiche that’s individualized for everyone. Just be sure to leave a few of the ingredients poking out of the top of the quiches so the vegetarian doesn’t get a bacon-filled egg cup.
Quiche is perfect for breakfast, lunch, or dinner. There really isn’t a time that it can’t be reheated and enjoyed.
By the way, Eggland’s Best makes ready-to-eat hard boiled eggs which are perfect for a grab-and-go lunch, breakfast, as a quick protein boost to a green salad, or while on vacation. They’re in the refrigerated section in the specialty egg section (liquid eggs, etc).
- Organic Olive Oil Sprayfor ramekins
- 12 large Egglands Best eggs
- 1 cup half-and-half
- ¼ tsp Ground pepper
- 1 tsp Coarse salt
- ⅛ tsp freshly ground nutmeg
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup Feta cheese
- 12 slices bacon - cooked, cooled and crumbled
- 1 small tomato - seeded and chopped
- 2 scallions - greens chopped
- Parsley - fresh or dried
- Preheat oven to 350 degrees.
- Spray 10 5oz ramekins placed on a baking tray; set aside
- In a large bowl, whisk together eggs, half-and-half, salt pepper, and nutmeg; set aside
- In prepared ramekins, divide filling ingredients. Add approximately ¾ cup of the egg mixture over the filling and sprinkle with parsley
- Bake until golden brown, 15 to 20 minutes until the middle is almost set.
- Remove and cool on a baking rack until the middle is completely cooked through.
Connect with Eggland’s Best
- Where to Buy – Eggland’s Best are available in supermarkets across the US. Use their store finder to find a location near you.
Win an Eggland’s Best Gift Pack!
One lucky reader will win all of the following: (1) coupon for one free dozen Eggland’s Best eggs, (1) ceramic mixing bowl, (1) egg-shaped wooden cutting board, (1) whisk, (1) bowl scraper, (1) ceramic mug, and (1) eco bag.
The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.”