Now that fall seems to finally be here, I’ve rescued the remaining herbs from my garden and am currently drying them in a dehydrator to preserve them for the winter. The scent wafting through my house is divine. Such an herbal, fresh, clean scent. Today’s drying herb selection is tarragon, marjoram and thyme. Tomorrow I’ll finish drying the last of the oregano and mint. I’ll have to make one last mojito from the fresh mint leaves, of course, which I’ll be happy to post the recipe for you. Until then, I have some savory breakfast mini quiche for you to enjoy.
These little devils are a great way to start your day with veggies and protein in the form of eggs. I’ve been trying to wean myself off of having grains for breakfast every single day as I find that I feel better and am less hungry if I have something rich in nutrients and protein first thing in the morning. Plus, this is an awesome way to use leftovers! I had made a spaghetti squash the night before and had a small amount extra so I threw it in as the base for these savory mini quiche. You can use whatever veggies you have and feel free to mix it up a bit. This concoction is just what I happened to have on hand and thought would be delicious. Think of it as an omelet in a muffin pan and whatever ingredients you’d enjoy in an omelet, use them as your mini quiche canvas of cooking artistry.
I went about this in layers mostly because it seemed to make sense from a prep work perspective. I used caramelized onions which do take a long time to make but you can easily sub fresh chopped onion instead and just give a quick sauté so it’s not raw and crispy. The caramelized onion adds a nice rich and slightly sweet flavor to the dish so if you have the time, it’s definitely worth it. To caramelize an onion, slice a small onion into rings and add it to a frying pan with a tablespoon of olive oil or butter. Heat over low heat and turn occasionally until the onion turns translucent and slightly golden. This can take up to 45-50 minutes. While you’re caramelizing the onion, dice up the rest of the veggies and mix up the egg mixture. Fry the mushrooms in a separate small pan until they’ve reduced in size having given up most of their moisture. Feel free to layer all of your savory breakfast mini quiche ingredients in the muffin pan while you finish caramelizing the onion as well. Top with the egg mixture and bake! I kept these in the fridge and had a few for breakfast every day which made for a super quick “heat and eat” style of easy weekday breakfast.
- ⅓ cup coconut milk (or regular milk)
- 7 eggs
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup mushrooms, diced (I used shitake for their intense flavor)
- 1 small onion, diced and caramelized or lightly sautéed
- ½ cup chopped spinach
- 1 cup spaghetti squash
- olive oil for greasing the pan
- Preheat oven to 350 degrees.
- Caramelize or lightly sauté onion.
- Sauté mushrooms until they have reduced and given up most of their moisture.
- Whisk together eggs, milk, garlic, salt and pepper in a mixing bowl.
- Layer all veggies in lightly greased muffin pan. The order of layering doesn't matter.
- Pour an equal portion of egg mixture into each muffin well covering the veggies.
- Bake for 15-18 minutes until eggs have set. Serve warm.