My mom used to make quiche all the time when I was a kid and I always loved it! For some reason she was really good at making things that came in pie crust. Or maybe I just really loved pie crust. I was fat kid after all. I’ll try to find a picture for you guys at some point.
So we’ve already established that quiche is delicious, and no this is not a quiche recipe. Sorry. But what I love about quiche in my more mature, less-crust loving age is that it is super filling. It is full of eggs and veggies and it makes literally the perfect meal. This recipe has all of the things that make quiche the perfect lunch without the pie crust, so it is essentially more of a frittata. Frittata experts might come knocking on my door to make me remove this recipe, so I suggest you make it while you still can. Once you’ve committed it to memory you can customize it to really whatever you have in your fridge at the time.
- 1 cup cooked quinoa
- 1/2 cup chopped bell pepper
- 1/2 cup crumbled queso freso
- 1/2 jalapeno, diced
- 2 green onions finely chopped
- 5 eggs
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- Preheat oven to 350.
- Combine all ingredients in a medium bowl.
- Spoon into greased mini muffin tin, and bake for 10-12 minutes until slightly brown on top and eggs are totally cooked. Sprinkle with kosher salt and serve while hot, or store in the fridge and reheat in the microwave.
- Use less jalapeno seeds for a less spicy frittata.
- If you can't find queso fresco you could also use feta or another crumbly white cheese.
- This recipe could also make larger muffins, just make sure to cook them longer.