This mini quiche recipe uses classic Provençal flavors--garlic, oil-cured olives, anchovies, caramelized onions--to season these very-green egg cups. They keep well, perfect for breakfast on the fly, but the flavors are sophisticated enough to serve for brunch. If you frequently make mini quiches, consider investing in silicone mini muffin tins; they make popping these out a dream! Source: EatingWell Magazine, September 2020

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.

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  • Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)

  • Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.

  • In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).

  • Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: Two muffin tins with 12 (1/2-cup) cups

Nutrition Facts

282 calories; total fat 18.9g 29% DV; saturated fat 8.2g; cholesterol 222mg 74% DV; sodium 506mg 20% DV; potassium 460mg 13% DV; carbohydrates 8.7g 3% DV; fiber 1.6g 7% DV; sugar 2g; protein 19.3g 39% DV; exchange other carbs 1; vitamin a iu 5271IU; vitamin c 9mg; folate 81mcg; calcium 413mg; iron 3mg; magnesium 70mg.