Question about making quiche

[rhianna813]

I want make some crustless quiche for breakfasts for DH and I. This seems far easier than making omelets or scrambles each day before work. Plus I am so guilty of actually packing breakfast to work.

What I am not sure about is the number of eggs to use. I have seen recipes using anywhere from 4 to 9 eggs and usually 1.5 cups of milk/cream. I want to use either broccoli or spinach with cheddar for the quiche.

I want these to be filling breakfasts and get about 6 servings (feed 2 people for 3 days). Does anyone have a recipe or a recommendation of egg or milk ratio?

And along these lines, has anyone made quiche “muffins”? Are they easy to pop out, freezable, make different flavours, etc?

Thanks so much!

Rhianna

[IsaFrench]

the craze in France right now is about an all protein diet by a guy called Dukan ... he suggests making some sort of egg muffins using about 3 eggs and 3 Tbsp of "Fromage blanc" (a kind of cottage cheese), some people use a little cornflour too, with that I made 6 muffins
I've made variations with either tuna flakes (with or without chives or other herbs) or little cubes of ham (with cumin powder or with a little curry powder), I used left over cut up brocoli once too ...

I've not tried freezing them but they keep one day to the next although the texture can be a little desappointing the next day
I used some of these very modern silicon flexible muffin cases which I put on a muffin tin so that it's easier to put in and take out of the oven

[emmaegbert]

I don't think freezing eggs would be good for texture.

I make crustless quiche all the time and just use whatever ratio works for me in the moment. the more liquid, the more custardy it will be. I also use kefir or yogurt for liquid. for my family, 1-2 eggs per person per serving.

I think if you buttered the heck out of the pan you could pop cold quiches out- esp if they were more eggy.

[cristeen]

I make egg muffins, which is the same idea.

If you want it to serve for 2 people, 3 meals, youd need at least a dozen eggs.

Muffins last up to a week in the fridge. If you're using a metal pan, grease the crap out of it and pull them out while still warm. If you wait, they're like glue.

[BubblingBrooks]

The quiche we always use, is 1 cup of heavy raw cream per 6 farm fresh eggs.
Shred cheese in the bottom of a glass pan, and for a 12x9 pan, use 2 cups of cream and 12 eggs.
Add any veges and meat that you want on top of the cheese, and then pour on the egg mixture.
Bake till set.
This provides amazing energy and fuel!

[sundaya]

Whenever I make quiche, I make 2 and we eat one/freeze one. The frozen one turns out fine (I have always frozen it cooked), so I would think quiche muffins would be fine in the freezer. I don't really use a recipe.....but I usually make some version of ham/cheese/ and spinach quiche, sometimes throwing in cooked onions or diced tomato, or salsa, whatever is on hand. Whenever any cheese is about to go, I grate it up and throw it in the freezer, so the cheese I use is variable as well. The other version of quiche I make is salmon/dill/yogurt cheese, but I haven't tried freezing that one.

[motherhendoula]

i make these too - we are dairy free - so i use like 6 ex lg eggs - makes 12 larger 'muffins'  - and typically 12 mini-muffins as well   (still trying to getthe kids to eat them!)  

My fav recipe is shredded zuchini, red onion and cubes of ham...grease the metal pans well - loosen with a knife and they pop out pretty well.  - sorry no experience freezing!