Mini Kale Crustless Quiche
Delicious quiche without the crust--great for low carb or gluten free diets.
- 4 cups baby kale leaves stems removed
- 2 ounces sliced deli ham
- 1/4 cup onion chopped
- 1 clove garlic minced
- 1/4 cup whole milk
- 2 ounces cheddar cheese shredded (about 1/2 cup)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 large eggs
Preheat oven to 375 degrees.
Lightly grease a 12-cup muffin pan with oil or cooking spray.
Break eggs into a medium sized bowl and beat well. Add the rest of the ingredients and mix until combined. Using a 1/4 cup measure cup as a scoop, fill each muffin tin with about 1/4 cup of egg mixture.
Bake for 15 minutes or until eggs are set. Remove from oven and let cool in pan for 5 minutes.
Leftovers can be frozen and enjoyed for another breakfast. Reheat gently by placing a tiny amount of water in the bottom of a pan. Add mini quiche and cover. Steam on low heat until heated through. This method will prevent the quiches from drying out.