As I mentioned on Monday, I’m on a muffin tin kick. So I thought I would bring back an easy Paris-inspired recipe that brightens my workday mornings.
When I studied in France, I quickly became obsessed with quiche. Eggs, cheese, veggies – it just worked for breakfast, lunch, or dinner. Quiche is so easy to make and relatively nutritious depending on the recipe. My sister and I started making mini quiche to reheat and pack for breakfast along with our lunch. Then, realizing that it was the crust that was adding the calories (although Pillsbury pie crust is amazing), we created these mini quiche snacks that are a perfect morning pick-me-up when paired with a caffeinated beverage.
Just start with any veggies (I prefer spinach, mushrooms, broccoli, or any combo) and sautee in a pan. Once cooked, add to the bottom of a greased muffin tin.
Top with eggs, lightly beaten.