Breakfast On The Go: Crustless Quiche


Makes 12


2 eggs

¼ cup Almond Milk (from page 308 in the book)

¼ cup full-fat coconut milk

¾ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

3 oz. chopped cooked bacon

3 oz. crumbled cooked breakfast sausage

1 cup packed stemmed and chopped Swiss chard

1 cup peeled shredded sweet potato

¼ cup finely chopped fresh chives

How to make it:

1. Preheat the oven to 350°F. Place a 12-cup silicone muffin pan on a rimmed baking sheet and lightly grease the cups with ghee.

2. In a large bowl, beat the eggs with the almond milk, coconut milk, salt, and pepper. In a separate bowl, combine the bacon, sausage, chard, sweet potato, and chives. Divide the bacon mixture among the 12 cups, filling each one halfway full, and press down on the mixture slightly. Pour the egg mixture over the top, filling the cups two-thirds full. Bake for 20 minutes, until the centers are just set and a toothpick inserted into the center of a quiche comes out clean. Allow the quiches to cool in the pan for 20 minutes, then release them onto a cooling rack. Serve immediately, or let them cool to room temperature before storing.

3. Store the quiches in an airtight container in the refrigerator for 3 days. To reheat, place the quiches on a baking sheet and heat for 5 to 7 minutes in a 400ºF oven until heated through.

4. Freeze the quiches in a single layer on a rimmed baking sheet tightly covered with plastic wrap, for 4 hours. Transfer the frozen quiches to an airtight container and store in the freezer for 3 months. Defrost the quiches overnight in the refrigerator before reheating.

Recipe: Danielle Walker  {Eat What You Love}

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