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.
When you’re whisking eggs, try to get as much air into the eggs as possible. You will be rewarded with light, fluffy eggs.
Pour in 1 cup of milk and whisk again. I used skim milk because I was pretended to watch my fat intake. Use whatever milk you have on hand.
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.
Place the basil, veggies, and cheese in a medium bowl and toss to combine.
Spray a muffin tin well with cooking spray. Pour an even amount of the egg mixture into each muffin cup. They will be about 3/4 full.
Divide the veggie mixture evenly amongst the muffin cups. Sprinkle each with a little kosher salt.
Place in the preheated oven and bake for about 25 minutes, or until the quiches are just starting to brown.
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.