There’s nothing better than starting the day off with a hot breakfast. I love quiche, but don’t always have the time to make a crust. That’s when I turn to crustless quiches, which have the same consistency as a frittata. They are incredibly versatile, easily complimenting any flavors you want to add. The ones I made this morning were vegetarian, but you could just as easily add some cooked breakfast sausage, prosciutto, or bacon. Add whatever veggies and herbs that strike your fancy.
Preheat the oven to 325 degrees F.
Finely chop 1/4 cup scallion and 1/4 cup red pepper. Chiffonade about 6 leaves of basil. This is a fancy way of saying “Stack the leaves, roll them up together, and slice thinly across the roll.” See? Isn’t “chiffonade” so much easier? Grate 1/4 cup sharp cheddar cheese.
Remove the muffin tray from the oven and cool on a rack for about 5 minutes. Place a cutting board over the muffin tin and flip upside down so that the quiches fall out onto the board. Serve immediately.