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.|