Here’s a little something to think about for your weekend breakfasting, although they are quick and easy enough to make on weekdays too. I love the individual servings, which make it easy to customize the ingredients if needed. Plus they just look a little fancy. Perfect for a brunch or just for the heck of it. Feel free to use any combo of veggies or meats you like in these.
Individual Mushroom & Feta Crustless Quiche
(This recipe makes 4 quiches. To make just one, use 1-2 eggs and about 1/2 cup of half & half)
3/4 cup mushrooms, sliced
1/2 cup onions, sliced
1 small clove garlic, minced
1 3/4 cup half & half
Salt & pepper
Feta (about a tablespoon for each ramekin)
Saute the mushrooms, onions and garlic in a little olive oil until onions are tender. Spray each of 4 ramekins with cooking spray. Divide the veggie mixture among the ramekins.
In a bowl beat eggs with half & half and some salt & pepper. Pour into each ramekin on top of the vegetables. Sprinkle with feta.
Bake for 20-30 minutes, until tops are brown and it stays set when you jiggle it a bit. Let them cool for 5 minutes or so before eating.