I wasn't working from any recipe (which is normally how I make quiche!), and had to rush them a bit. Green and yellow zucchini, spinach, brown mushrooms, red onion and a tiny bit of sharp white cheddar; 6 eggs, soy milk and of course, cherry tomatos on top. Normally I make one large quiche with a buckwheat crust, or go crustless for a frittata, but tonight, inspired by finding Muffin Tin Mania, I thought I could miniaturize my own ad-hoch version. I would portion them out differently the next time I make them, and take more care chopping up the veggies. However, for a rushed job, they turned out not too bad and the leftovers can be taken for lunch too - pocket-sized!
Love the little tomato! did you put a crust on that one? Is that salsa served with it? It looks lovely. Congrats on the no recipe woohoo!
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