Quiche! Who knew. We took muffin sized quiches for breakfast, and also had them for meals. When broken down we figured that each breakfast sized quiche cost under a dollar and included everything from spinach, to feta in them.
The recipe can be varied to whatever you like but heres what we did for breakfasts.
1 cup fresh spinach
8-10 eggs (depending on how eggy you like your quiches)
1- 1 1/2 cups of milk
1/2 onion chopped ( if you like extra flavor try carmelizing them in a pan before, don't forget to let them cool)
3-4 cloves of garlic, finely chopped (brown them with the onions if you like)
1/8-1/4 cup cheese (feta works best with this recipe, cut into small cubes)
1/2 cup frozen peas (keep 1/8 aside)
bacon, or cubed ham (if you use bacon, cook before hand, not too crispy)
Put the spinach, eggs, milk, onion, garlic, and most of the peas into a blender. Blend until the color is consistent and the mixture is pretty runny. Pour into pre-greased muffin tins (will fill over 24, only fill up to half way point). After you've poured in the egg mixture add in equal amounts of cubed cheese, meat and leftover frozen peas. Bake in the oven at 350 for 30-45 minutes depending on your oven.
These quiches will puff up, but will shrink down because they won't all be eaten right away. To keep them fresh pack them in plastic wrap individually or in a tupperware and put into the freezer.
To alter this recipe for a dinner or lunch meal substitute the spinach for other vegetables. Also, do not blend the egg mixture. I really like adding a few potatoes, peppers, onions, and whatever left over meat I have in the fridge.
Quiches are a great way to get rid or food that is going bad like veggies, and pre-cooked meats.
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