As a working mom, the weekends are usually my time to make home-cooked meals and plan ahead for meals during the next week. This quiche is a favorite in our house – even with my 6 year old who claims he hates eggs but devours this dish.
These can easily be kept in the frig for a few day so frozen and then defrosted in the microwave (or for me a confection over) for a quick heat up. I also pack a couple of these for each of my kids to take for school lunch.
You could probably substitute the artichokes for spinach or tomatoes and bacon/ham. I did one once that that was inspired by a loaded baked potato – I broiled 1-inch chopped Russet potatoes ahead of time, then added a dollop or two of sour cream to the mixture, and used green onion instead of regular onion, and then followed the recipe (minus the artichokes) – it was fabulous!
The options are endless. You could even do a breakfast party and have each person make their own combo – maybe do it in regular muffin pans instead (which will likely increase cook time by 5 min).
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup artichoke hearts marinated in oil, chopped
- 5 eggs, beaten
- 2-3 cups shredded cheese (I usually use a Mexican cheese blend but the original recipe called for Muenster)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- dash nutmeg
Heat oven to 350 degress. Combine everything in a bowl and mix until well blended. Then, spoon mixture into greased mini-muffin pans. Bake for 20-25 min.