Lox And Scallion Crustless Mini Quiches


A super quick breakfast yummy is always on the menu when you know how to make these mini crustless quiches. Follow this recipe, or use the over all concept and add in your own ingredients to mix up the flavor profiles of your mornings.


TIME

Prep Time: 3 minutes

Bake Time:12 minutes

Cooling Time: 2 minutes

Total Time: 17 minutes



YIELDS

4 mini quiches



INGREDIENTS

Eggs (4, beaten)

Lox (2 oz, chopped, plus extra for topping)

Scallion (3 stems, finely sliced, plus extra for topping)

Salt

Pepper

Cooking Spray



KITCHEN ITEMS

Medium Mixing Bowl

Rubber Spatula

Muffin Tray

  1. TO MAKE YOUR MINI QUICHES. preheat your oven to 400º.

    In your mixing bowl, use your rubber spatula to combine your eggs, lox, scallion, salt and pepper.

    Spray four of the cups in your muffin tray with your cooking spray.

    Evenly distribute your egg mixture amongst the four cups (I used a tablespoon to do this cleanly, I’ve also used a measuring cup in the past so I’d have a spout to pour from.)

    Bake until there is no more runny egg—about 12 minutes.

    Do note that your eggs, much like a scuffle will inflate above the muffin tray. Once you remove it from the oven, they will deflate pretty quickly. 

    Remove your muffin tray from the oven and allow to cool and settle—about 2 minutes.

    Top with extra lox and scallion.

    Serve.