Recipe: Bringing the Quiche Back!

I haven't seen many quiches on restaurant menus lately - are they a thing of the past?  Not in our house, they're not!

A quiche is a really smart idea, if you think about it:  protein, grains and veggies - all rolled into one delicious little meal.  And, who says a quiche can only be eaten for breakfast?  Not me.

I love this recipe because it's easy, it's healthy and it's hearty.  I must confess, though:  It's Tracy's. However, this weekend, I played domesticated diva and cooked up a fury of meals for AK for the next few weeks. I remain thankful for my freezer - it's earning its keep these days.

Crustless Mini Veggie Quiches

1 cup flour (I used whole wheat, but All Purpose would work just as well)
1 tsp. baking powder
1 tsp. salt
1 cup shredded cheese (I used a mix of cheddar and jack)
1 cup milk
2-3 cups finely diced veggies (I used broccoli, spinach, onions and tomatoes, but you could really throw anything you had on hand in).
2 eggs, beaten

Mix salt, flour and baking powder together in one bowl.

Mix remaining ingredients together in larger bowl.

Now mix both bowls together.

Pour into greased and floured muffin pan.  NOTE:  You can certainly make this in a 8x8 square pan, but I chose to use a muffin pan to give me individual portions.

Bake at 325 degrees for about 25 minutes.

These freeze nicely and keep in the fridge for several days. They also re-heat nicer than a full egg product due to the added flour! Enjoy.