quiche me?

We got back from a “long” weekend in Auburn late Sunday night. The trip went pretty quick, with all the driving, sightseeing, tailgating, and visiting with AUsome friends. I think the slowest part of the weekend was the football game. Sorry boys… but sure glad we got the W over the Gators!

Obviously I was not able to fit in all of my weekend rituals…the grocery store trip didn’t happen until Monday night after work. I did do a little meal planning in the RV on the way home so we’d have a game plan.

It looks like this…

Monday: Mex Night– Chicken Fajitas served over Brown Rice

Tuesday: Mini Crustless Quiches

Wednesday: Baked Salmon, Garlicky String Beans, and a recipe-redux surprise ;X

Thursday: Meatloaf w/ Green Salad

Friday: Red Beans and Rice

Saturday: Vegetarian Chili w/ Sweet Potato Biscuits

Tonight I did a little prep work while making the quiches. I have the meatloaf and red beans and rice ready to go! And lots of leftover quiche to be frozen for a quick breakfast.

Mini Crustless Quiches

Makes 24
Print Recipe

1 small zucchini, grated

1 cup onion, chopped

1 carrot, grated

1/2 medium bell pepper, chopped

1 link turkey sausage, casing removed (I used Jennie-0 Hot Italian)

9 large eggs, beaten

1/2 cup skim milk

pepper

1 T italian seasonings

1/2 cup spinach, fresh and roughly chopped

cheddar cheese, shredded

Preheat oven to 350 degrees F. Saute veggies in skillet, add turkey sausage and cook through. In medium bowl, beat eggs and milk. Add seasonings, veggies, and fresh spinach to egg mixture.

Coat mini muffin pan with cooking spray. Sprinkle shredded cheese in bottom of pan (this helps to form a crust, and makes it crunchy). Pour/spoon egg mixture into muffin cups. Bake 20 minutes or until eggs set.

Enjoy now and later by freezing leftovers on baking sheet lined with parchment paper, then transferring them to a storage container once frozen. To reheat pop them in the oven/microwave for a quick and effortless breakfast (or lunch or dinner).

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

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www.loveandzest.com

Comments

Shelley Ring says

December 12, 2012 at 2:45 am

Hi Kristina. I found your blog last week, and I’m so thankful for it! I made your mini-quiches for a Bible study leadership breakfast. They were a huge hit! Thank you so much. Tonight I’m making a quiche using the same recipe… Smells amazing, and I just had to say thanks again. 😉

- Kristina LaRue says
  
  December 12, 2012 at 3:15 pm
  
  Thank you for your sweet words! I’m so glad you liked them, and thanks for reminding me that I need to make these again 🙂
  
Kristina LaRue says

November 16, 2011 at 2:39 am

Dawn. Thanks for your comment on the recipe, it really makes my day! I’m so glad that you liked them. I love breakfast foods!

Dawn A. says

November 4, 2011 at 12:21 pm

Hi Kristina! I’m a new follower of your blog and just wanted to say this mini-quiche recipe is great! I made them yesterday and threw them in the freezer. Grabbed 2 this morning on the way into work and enjoying them now at my desk for breakfast 🙂

Kylee says

October 26, 2011 at 1:58 am

oooooh. I love quiche. I must make mini quiches.

♥ Kylee Noelle

Regan - The Professional Palate says

October 19, 2011 at 9:25 am

How excruciating was that game? Just thankful for the win. War Eagle.

I love mini-quiche… I love most any minis for that matter 😉

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