I have never been a big quiche fan, but I needed something I could make ahead and heat up in the mornings for a quick and easy breakfast. I do not put cheese in these when I cook them, but I put shredded cheddar in the bowl with my quiche when I eat it. I also top it with a little homemade ranch dressing and nutritional yeast.
You’ll bake these in a muffin tin. Grease it thoroughly or use the little paper liners! A dozen eggs will make 12 mini quiche, but you can make smaller batches if you want.
Beat the eggs in a bowl. Chop up the spinach, green onions, parsley, and tomatoes. I use bacon bits made from real bacon so I don’t have to bother with cooking and cutting up the bacon. Toss the bacon and veggies together in a bowl, and try to get them evenly distributed.
Ladle the eggs into the muffin tin, filling each spot about halfway. Add your other ingredients to each until you have used them all up. Bake at 325 until fully cooked. I checked mine often, and I think it took 20 or 30 minutes, but the recipes I have read call for shorter cooking times. I don’t know what the deal is with that, so keep checking and DO NOT let them burn!