Individual Crustless Quiche (Frittatas)

I took a tray of these muffin-sized quiche into my son’s school last week for a Teacher Appreciation breakfast. My original plan was to make one large quiche but I changed plans for a few reasons: first, I wanted to make something the day before that could be quickly reheated before I drove it to school. And second, a quiche looks lovely on a buffet table, but once a piece or two is removed it can tend to look sloppy, especially when those pieces are cut with disposable plastic utensils! So….for a hopefully more appetizing option, I made the quiche in muffin tins, leaving off the crusts and making simple frittatas.

I found this recipe for a roasted red pepper and goat cheese quiche and followed it to make the quiche filling but left off the crust. Please click to get the full recipe. I was happy to be able to use the roasted red peppers I made earlier this week. Goat cheese and spinach rounded out the filling.

Here are a few photos of the process. It was very easy to make. I prepared and baked these the day ahead of time, refrigerated them overnight, then reheated them at 425 degrees F for 20 minutes.  Quiche freezes well and could be made well in advance then reheated.

Prepare ingredients first

Mix eggs and milk along with salt and pepper

Add filling to greased muffin tins

Layer the ingredients: spinach...

...then roasted red peppers...

...and finally the goat cheese.

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