Easy Crustless Quiche for breakfast - All veggie

The "La Quiche" french bakery here, is our favorite hang-out spot and they have the best Almond butter croissants around. Next to that ranks their quiche, especially the Spinach Quiche.

Since I like copying my favorites to my kitchen, I googled for an easy quiche recipe and ended up with this one. It is really easy to make and makes a wonderful breakfast on weekends. You can use any combination of ingredients here - vegetables, olives, pepperoni, sun-dried tomatoes, mushrooms. The list is endless and limited by your creativity alone.

What you need

Muffin pans

Eggs - 4
Milk - 3/4 cup
Fresh Cheddar cheese grated - 1/2 cup
All purpose flour -1 tbsp
Butter - 2 tbsp
Salt and Pepper

Vegetables that I used
Carrots- 2 (finely grated)
Cabbage - grated 1/2 cup
Spinach - 1/2 cup finely chopped
Shallots - 3

1. Preheat the oven to 350'
2. Saute the vegetables to make them soft. Dry saute without oil should be enough
3. In a large bowl, beat the eggs, milk and then add the cheddar cheese, salt and pepper, all purpose flour. Mix all together and lets call this batter.

4.Grease the muffin pan with a little butter
5. Add a sponful of vegetables and then add the batter till the brim on all the pans.
6.Bake for 20 mins, or until the top of the quiche becomes a little brown.
7. Allow it to cool once done.
8. Taking the quiche out of the muffin pan without breaking is a trick. I used a tooth to scoop the outer surface and then a curved spoon to take it out.
9. Enjoy with Tabasco sauce