These Crustless Jalapeño Mini Quiches are the perfect bite-sized holiday appetizer to serve at your next family gathering!
Easter is one of my favourite family holidays – the weather finally starts to get warmer, and dinner menus everywhere completely change from hearty, sometimes heavy comfort food to light, delectable spring fare with lots of fresh produce!
These Crustless Jalapeño Mini Quiches are the perfect, spicy, bite-sized appetizer that are easily customizable to fit your family's tastebuds. I decided to go with all-vegetable mini quiches, but you can easily include some deli meat or make all-cheese quiches depending on everyone's personal preferences. And of course, don't be afraid to switch things up!
One thing I remember from many family parties is the coveted mini quiches that I couldn't wait to get my hands on. I have distinct memories of my aunt carrying the tray of mini quiches – ham and cheese, and broccoli – from the oven to the giant table filled with other delectable snacks and appetizers. One thing I didn't like as I grew older, however, is that we always served the frozen kind.
Well, frozen no more! These quiches are wholesome, preservative-free, low-carb and most importantly, they're absolutely delicious! They are especially perfect for family gatherings, but they can also be packed away in a lunch bag to be eaten as a quick snack on the run, and I've been told they also make the perfect breakfast bites.
Eggs are probably one of the best known symbols of spring and Easter. Even better? The Canadian eggs you buy at your local grocery store are produced by over 1000 family farms across the country. This year, try something new by creating delicious, shareable egg appetizers. Not only will you be hosting a scrumptious Easter dinner, you'll also be supporting local Canadian farmers!
Crustless Jalapeño Mini Quiches
- 6 eggs
- 1/2 cup chopped broccoli
- 1/2 cup chopped red pepper
- 1/4 cup chopped jalapeños deseeded
- 1/2 cup chopped red onion
- 1/4 cup grated cheddar cheese
- 1/8 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350 F.
- Prepare all veggies by chopping as small as possible. Whisk eggs, milk, veggies and cheese in a large bowl.
- Grease mini muffin cups with olive oil and carefully pour egg mixture into egg cups, filling to a couple of millimetres to the top.
- Cook in the oven for 25 minutes.
- Let cool and serve on a large serving platter.