Get creative with you quiche. The options are endless when you begin adding different vegetables and cheeses. While this is my favorite combination, if there is a vegetable that you like more, add it! Just keep it to be around 1 1/2 cups of vegetables per 6 eggs so that you are getting a good consistency when they are out.
Crustless Quiche MuffinsMakes 6-8 quiche
1 c sweet potato, small diced
1/4 c red pepper, small diced
1/4 c onion, small diced
1 scallion, chopped
3/4 c feta
1/2 t ground mustard
1/2 t salt
1/2 t pepper
1/4 c milk, I used almond milk
Begin by cooking the sweet potatoes in a pot of boiling water. Make sure they don't get too mushy that they will fall apart. I like them when right when their firmness goes away.
Meanwhile, saute the red pepper, onion and scallion in a little oil for about 5 minutes of when onion starts to get translucent.
In a bowl whisk your eggs and milk. Add cheese, vegetables and your spices. Mix well.
Spray and flour a muffin tin. Pur in muffins 3/4 way full.
Bake at 375° for 25-30 minutes. You should be able to stick a toothpick in them and have nothing come out on it.