Crustless Mini-Quiche

1/2 tbsp olive oil
1/2 tbsp unsalted butter
3 tbsp chopped onion (1.5 oz)
3 tbsp chopped mushroom (1.5 oz)
3 tbsp black forest ham, small dice (1.5 oz)
3 tbsp chopped sweet bell pepper (red or orange) (1.5 oz)
1 tbsp chopped fresh parsley
3 tbsp sharp cheddar, shredded (1.5 oz)
11 large eggs
1/3 c 1% milk
salt & pepper

Can be made vegetarian by omitting meat. Can make endless variations by substituting pretty much any meat, veggies or cheese you want.

Preheat oven to 350.

Heat butter & olive oil in nonstick skillet over medium-high heat. Cook mushrooms and onions for about 5 minutes, until they begin to brown.

In the meantime, spray a silicone muffin pan with nonstick spray and divide the ham, bell peppers, parsley and cheese among them. When the mushrooms & onions are done, add them to the other ingredients in the muffin pan.

Whisk together the eggs and milk in a bowl or large measuring cup (for easier pouring), and add salt & pepper. You can optionally add hot sauce or Sriracha at this point, if you want. Divide the egg mixture among the muffin holes, filling each one about 3/4.

Bake for 30 minutes, turning the pan halfway through to ensure even cooking. Metal muffin pans may require a shorter cook time. Let the quiches rest for a minute or two, then remove and eat immediately, or wrap them in paper towels & store in ziploc bags in the fridge (can reheat for 30 sec in microwave).

Serving Size: Makes 12 mini quiches (2 per serving)

Number of Servings: 6

Recipe submitted by SparkPeople user SNARKMEISTER.