Crustless Mini Quiches
Bake these quick and easy Crustless Mini Quiches for a no-stress brunch option. Perfect for holiday spreads but easy enough to enjoy all year long. Make them ahead of time and store them in a sealed container in the fridge until time to serve. Then warm them up in the oven or microwave and enjoy!
Pick up Lucerne 18 ct. eggs for just $.97 or Open Nature Eggs 12 ct. for just $1.99 with digital coupons at Safeway to make these crustless mini quiches for breakfast or weekend brunch this week.
Ingredients
- 1/3 cup multigrain cracker crumbs–about 4 O Organics® multigrain flatbread crackers
- cooking spray
- 1/2 cup frozen spinach (thawed and squeezed of excess water, packed)
- 1/3 cup finely chopped red bell pepper
- 3/4 cup shredded Gruyere or Swiss cheese
- 2 Tbs finely-chopped green onions (white and part of green)
- ground nutmeg as desired
- freshly ground pepper (as desired)
- 1/2 cup whole milk or low-fat milk
- 2 large brown eggs
How to Make Crustless Mini Quiches
Preheat oven to 375°. Coat 9 non-stick muffin cups (regular size) with cooking spray. Add cracker pieces in a mini food processor and pulse until crumbs form. Place 1 teaspoon of the crumbs evenly in the bottom of each muffin cup.
Spoon 1/2 tablespoon of the spinach mixture into each muffin cup. Then top that with a tablespoon of the cheese mixture. Add 1/2 tablespoon of the remaining spinach mixture on top of the cheese. Sprinkle ground nutmeg and freshly ground pepper over the top of each as desired.
In a small mixing bowl, beat milk and eggs together until well blended. Spoon 2 tablespoons (1/8 cup) of the mixture into each prepared muffin cup.
Bake until golden brown, about 20 minutes. Remove from oven and remove quiches from muffin cups with a fork or spoon and serve warm or at room temperature.
Additional Egg Recipes Here:
Mini Ham and Cheese Quiche Biscuits
Ham and Egg Breakfast Pizza Recipe
Ingredients
- 1/3 cup multigrain cracker crumbs--about 4 O Organics® multigrain flatbread crackers
- cooking spray
- 1/2 cup frozen spinach thawed and squeezed of excess water, packed
- 1/3 cup finely chopped red bell pepper
- 3/4 cup shredded Gruyere or Swiss cheese
- 2 Tbs finely-chopped green onions white and part of green
- ground nutmeg as desired
- freshly ground pepper as desired
- 1/2 cup whole milk or low-fat milk
- 2 large brown eggs
Instructions
- Preheat oven to 375°. Coat 9 non-stick muffin cups (regular size) with cooking spray. Add cracker pieces in a mini food processor and pulse until crumbs form. Place 1 teaspoon of the crumbs evenly in the bottom of each muffin cup.
- In a small bowl, combine thawed frozen spinach with red bell pepper. In another small bowl, combine shredded Gruyere with the green onions.
- Spoon 1/2 tablespoon of the spinach mixture into each muffin cup. Then top that with a tablespoon of the cheese mixture. Add 1/2 tablespoon of the remaining spinach mixture on top of the cheese. Sprinkle ground nutmeg and freshly ground pepper over the top of each as desired.
- In a small mixing bowl, beat milk and eggs together until well blended. Spoon 2 tablespoons (1/8 cup) of the mixture into each prepared muffin cup.
- Bake until golden brown, about 20 minutes. Remove from oven and remove quiches from muffin cups with a fork or spoon and serve warm or at room temperature.
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