This week guest writer, Kelsey Snider, offers up a delightful mini quiche that’s likely to be a hit on the breakfast table with its airy texture and hints of fresh basil and cheese.  It’s a recipe that’s simple enough for everyday, but elegant enough to book as the headline act for a special brunch gathering.  Be sure to select certified humane eggs from Glaum Ranch, available as an add-on to your weekly Freshness Farms delivery.  Thanks for sharing, Kelsey…

Eggs have this amazing ability to keep me full throughout the morning. They do a great job of preventing noontime hunger attacks that inevitably turn into a torrid affair with greasy grilled cheese. Because I’m sure I’m not alone in appreciating the magically filling powers of the egg, I’m sharing with you a mini quiche recipe that involves minimal effort and ingredients. Make these ahead of time for the week and store in the fridge so you can get your morning egg fix no matter how rushed you are.  These quiches are also crustless, making them easy to prepare and gluten-free, if that’s important to you. If you don’t have cheddar, you can use any kind of cheese you like, even those odds and ends that are too substantial to throw away and too little to use for anything else. In my experience, the wider the cheese variety, the better—so create your own cheese blend.

Makes 6 mini quiches

Ingredients:

•  Olive oil or butter
•  ½ cup cheddar cheese
• 1 tablespoon chopped basil leaves
• 6 large Glaum Ranch eggs
• 1/8 cup half-and-half
• 1/8 teaspoon salt, plus more for serving
• Freshly ground pepper

Method:

1. Preheat oven to 375 degrees. Thoroughly grease six cups in a muffin tin with olive oil or butter.
2. Mix half of the cheese and all of the basil together. Evenly distribute the mixture into the cups.
3. Whisk together the eggs, half-and-half, and salt. Pour egg mixture over the basil and cheese, filling each cup about three-fourths of the way.
4. Sprinkle the remaining cheese on top of each quiche.
5. Bake for about 20 minutes until quiches are puffy.  Remove from oven and cool for 10 minutes, allowing the quiches to de-puff.
6. Carefully remove each quiche from the tin, using a fork or small spatula. Top with a pinch of freshly ground pepper and serve with salt, to add as needed to taste.

Kelsey Snider earned a degree in Political Science from the University of Illinois before moving to California where she works as a part-time dance instructor.  She enjoys creating vegetarian dishes that appeal to her Midwestern palate—as in “meaty” and “comforting”.