It was as normal a morning as any as I overslept, leaped out of bed to get dressed and got the little monster ready for school.
I will just tell you straight… I am NOT a morning person at all. I will literally sleep until the very last minute if I can. I normally don’t care for the crazy chaos that follows after that, but I really don’t care. My bed is bliss…
Ok, back to the recipe… so as I was rushing through the morning, and as I got back home after the trip to the school, I was starving – as usual – because there is no time to eat breakfast in this house before 8:00.
I have also been trying to not-eat-as-many-carbs as before, so normally my breakfast will be fluffy scrambled egg with chilli. But this particular day, I was feeling creative with my breakfast and started pillaging the fridge for any “quiche” like ingredients.
So this is what I found to go with my cheese and egg base quiche: sundried tomato, hickory ham, peas and corn, onion, garlic, fresh basil, feta cheese.
Oh yes! My belly was feeling excited!
These mini Quiches have no crust, don’t contain any flour – so yes you can say that it is low carb, although not completely carb free.
You can really add any ingredients you have on hand to your quiche, like leftover roast chicken, mushrooms and other fresh herbs. It is really quick and you can freeze these mini quiches for breakfast for one of those rushed mornings, the ones that I have every single day…
They were best eaten the very moment they came out the oven, if you like getting your mouth toasted with that. I instinctively reached for the bottle of balsamic vinegar for a few drops of goodness on my hot mini quiches – and let me tell you – it is hard not to have it ALL. Serve these easy to make mini Quiches for tea or as a healthy lunch served with salads or fresh seasonal veggies. Remember green is good! Enjoy!