Name the worst part about making quiche…
If you said, “making the crust” than we are on the same page. I know it is not the hardest task to do, but it is just one that I do not love doing.
My pie dough laziness had me procrastinating on making one of my favorites: quiche. I love that quiche can be made with whatever random veggies or cheese you have in your fridge. I love that it is acceptable to eat for any meal. And I love that it can be made in advance and the leftovers even taste better the next day.
One day, while scrolling through my Facebook feed, I stopped to view a flipping/sequential recipe video. I doubt this is the official name of these videos but you are probably familiar with them. They are the kind of videos that stop me in my tracks because they always look easy and they always look amazing by the last frame.
That is where I saw the genius idea to make crustless quiche in my muffin tin pan. I had willing hands in the kitchen to assemble these because it is so fun for a 5 year old to count out 2 tater tots for each tin.
Then we sprinkled green onions, diced ham, and shredded cheese. ➡ Here is where you can get creative and add whatever would complement fluffy eggs.
Next I whipped up some eggs along with softened cream cheese and poured them over my toppings.
Twenty minutes later I had crustless mini quiche that had me already planning the next time I was making them.
Side note: my gloomy-day photos don’t really show just how beautiful and tasty these egg-y muffins were. You will have to make them yourself to discover it first hand!
- 24 frozen tater tots
- 4 green onions, green & white parts, sliced
- ⅔ c diced ham
- 3 oz Jarlsberg cheese, shredded (can sub cheddar or swiss)
- 10 large eggs
- 3 oz cream cheese, softened
- ¼ tsp dry mustard
- 1 tsp fresh chives or dill
- Grease 12 muffin tins or better yet, line muffin tin with 12 silicone liners.
- Place two tater tots into each muffin. Divide and distribute green onions, ham and shredded cheese across the 12 tins.
- Whisk eggs, cream cheese and seasonings in a large bowl and pour over toppings. Egg mixture should sit a bit below the muffin cups as they will puff up.
- Bake at 350 F for 20-25 minutes