This quiche recipe can be whipped up very quickly and is full of flavor! They’re quick and easy (and gluten-free), and the variations are endless!
When it comes to breakfast, I like simple, quick and easy recipes! My husband likes breakfasts that he can just grab-and-go (that’s one of the reasons I keep our freezer stocked with my freezer breakfast sandwiches) and we both like eggs!
Well – this mini quiche recipe fulfills all of our wants and even has some ham and arugula added in for some extra protein and greens!
But really, the variations are endless!
I know that when people think of quiche, they think that they HAVE to have a crust. I have always preferred a crustless quiche or, if there is going to be a type of crust, it better be unique (like my mini omelette breakfast bites). I’ve always thought of the crust as my least-favorite part of any quiche (or pie), so I just don’t use one!
Arugula has a slightly peppery taste that I love (and provides plenty of flavor to this recipe). If you don’t have (or don’t like) arugula, any kind of green will do. Kale or spinach would be perfect substitutions. And if you don’t have ham, cooked sausage or bacon would work.
I prefer Monterey Jack cheese because it melts so well and isn’t as strong as cheddar cheese, but you could use any kind of cheese you want. My husband prefers when I use mozzarella cheese, but sometimes I think that he thinks that is the only cheese at the stores!
Your muffins tins will only be about half full after adding the egg, and that’s the way that it should be! These will puff up as they bake and then deflate when they come out of the oven. If you fill them too much to start, they’ll overflow in the oven.
If you didn’t want to do muffin-size quiches, you could make these in small individual-sized baking dishes. Just adjust the cooking time as needed.
- 6 large eggs
- 3 tablespoons half-and-half
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 1 cup cooked ham, diced small
- ½ cup onion, diced
- 2 big handfuls fresh arugula
- 2 green onions, sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Add the butter to a skillet over medium-high heat.
- When the butter is melted, add the onion and sauté until it's translucent, about 4 to 5 minutes.
- Add the ham and cook for another 3 to 4 minutes.
- Add the arugula and toss until it's just wilted, about a minute.
- Remove the pan from the heat so it can slightly cool.
- Add the eggs, half-and-half, half the green onions, salt, and pepper to a large bowl and whisk until frothy.
- Add the cheese and stir to combine.
- Liberally spray a 12-cup muffin tin with nonstick cooking spray.
- Divide the arugula mixture between all 12 cups, about a tablespoon each.
- Next divide the egg mixture between all 12 cups, about an eighth of a cup each.
- Bake for 10 minutes, and then rotate the pan.
- Bake for another 10 minutes or until the center is set and the top is lightly browned.
- Remove the pan from the oven, and allow the quiches to cool 5 to 10 minutes.
- Use a small spatula to scoop them out.
- Serve with the remaining green onions sprinkled on top, if desired.