How are you doing? I hope you’re having a wonderful morning, afternoon, evening or whatever it is that you’re having.
How is it May already? Funny story, I honestly thought it was the 2nd of April yesterday and I was going to call my grandpa to wish him a very happy birthday. Turns out, it’s May and HELLO, I forgot my grandpa’s birthday AND him and my grams’ Anniversary which are both in April. My goodness, where has my mind been? In my defence though, I have had the craziest month! My MIL tripped and injured herself pretty badly, poor thing. So I’ve been running back and forth to the hospital, taking care of her and the entire household for a month. Plus, to make things even better worse, my poor husband fell under the weather with a severe viral infection. So to be fair, I’ve been all over the place taking care of everyone and have had a very stressful month, needless to say. I haven’t been able to give my blog the attention I used to. Can you imagine, my last monthly favourites blogpost was of January!? I did not even remember that, I had to look it up, truth be told. But anyways, you know what they say, what doesn’t kill you, makes you stronger. Let’s all join hands and hope for that.
On the brighter side of the gloom and doom, I’m almost at a 1000 followers on my Instagram, which is @hibasameertheblog if you don’t follow me already (WHY?) and I attended my very first blogger related event, which are both such exciting milestones of my life. I am so grateful for everything, Alhumdulillah, and as always, thank you so much for your continued love and support. For any of you who are here for the first time, hello! I hope you stick around.
Now that you’ve, fingers crossed, read through the longest intro in the world, let’s get on to the recipe you all actually hopped on here for.
So along with my MIL’s fall (I promise I’m getting to the recipe, just hang in there), came in a huge flood of guests and yes, some come multiple times. Which, of course, is very caring of them, but I have had to control my control freak of a nature and adapt to last minute preparations in terms of food and refreshments for guests. If you’re from South-East Asia or the Middle-East, you would know that we are way over the top with our hospitality.
Speaking of last minute preparations, you would love this make ahead recipe if you go to school/college/work and don’t have much time in the morning to fix yourself a proper breakfast because you’ve snoozed your alarm a couple too many times. You would also love this if you’re in search for a healthy breakfast option. These crustless mini quiches are a single serving healthy munch of goodness with pleasant and balanced flavours in every bite. And the best apart, they’re really simple to make!
I will absolutely not take any credit for this deliciousness. I got the recipe from Will Cook for Friends but I did add my personal touch with a few changes. Below is exactly what I made, but if you wish to read Willow’s original version, click here.
Healthy Crustless Mini Quiche
Makes: 16-18 regular sized muffins
- 12 large eggs
- ½ cup heavy cream
- ¼ cup milk
- 4 tbsp fresh parsley, chopped
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup mushrooms, chopped, small
- 1 cup fresh spinach, roughly chopped
- 1 red bell pepper, chopped, small
- ¼- ½ cup onion, diced fine
- 1 jalapeno pepper, diced fine (optional)
- 1 cup cheddar cheese
- ½ cup mozzarella cheese
- 1 lb. bacon, sausage, or other meat, fully cooked (optional; I used sausage)
- If using meat, make sure to thoroughly cook it. Set aside to cool and cut into small pieces.
- Preheat oven and grease a muffin tin well.
- In a large bowl, whisk together the eggs, cream, milk, parsley, salt, and pepper. Set aside.
- Dice up all your veggies. You could sauté your onions with a dash of olive oil to soften it up, if you wish. I sautéed mine. Set aside and allow to cool.
- Add all the veggies to the egg mixture and stir to combine. Stir in the cheddar cheese and all of the meat, if using.
- Scoop the mixture into the muffin tin. Fill to about ¼ inch from the top, then sprinkle some of the reserved mozzarella cheese over each. Place in the oven, and bake for 20-25 minutes, or until the cheese has just started to turn golden on top and everything is set.
- Remove from the oven and let cool for 5-10 minutes. Enjoy warm.
Enjoy your perfectly yum quiche!
Stay healthy, fit and take care.