Due to the stress, changes and craziness of life recently, my mom and I have decided to run away for 2 days. Nowhere exciting, just Montana. Target is calling my name. We will be leaving tomorrow morning, so I thought I'd make us some easy portable road-trip breakfast snacks. The recipe is almost totally made up (so excuse the approximate measurements) but it turned out quite well, so I thought I'd share.
Muffin Tin Quiche
Ingredients
- 1 cup almond meal
- 1/4 cup ground flax seed
- A few tbsp. melted butter
- 4 eggs
- 1 cup milk
- 1 cup grated cheese of your choice
- Your choice of veegtable filling: I chose mushrooms, orange and red peppers, onions and garlic (all that was in my fridge!)
Method- Combine first three ingredients in medium sized bowl (should be crumbly) and press into the bottom of 12 muffin tins. Bake at 350 degrees for about 5-8 minutes.
- Meanwhile, saute mushrooms and other veggies in olive oil. Season well with S&P and your choice of herbs.
- In a large bowl, whisk together eggs, milk and cheese.
- Pull muffin tins out of the oven, and scoop about 1 tbsp. full of veggie mixture on to each crust. Then carefully pour the egg and cheese in to the muffin tins to (*almost*) reach the top.
- Sprinkle with extra cheese if you'd like (who WOULDN'T like?) and bake at 350 for another 15-20 minutes or until the eggs have puffed up. Don't overcook, though!
- Enjoy!!
Happy weekend! (Well, it's my weekend, anyways!)
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