Mother’s Day Brunch YUMM! Greens-&-Gruyère Mini Quiches #fitfam
Bonjour, Brunch Babes! Chic & Speedy Mini Quiches with a French Flair!
Ooh la la! Get ready to elevate your breakfast or brunch game with these adorable and oh-so-flavorful mini quiches! We’re whisking you away to Provence with a taste of garlic, those intensely delicious oil-cured olives, a hint of salty anchovy goodness, and sweet, caramelized onions all snuggled into these vibrant green egg cups.
These little beauties aren’t just tasty; they’re totally practical! Make ’em ahead for a grab-and-go breakfast that’s anything but boring, or serve them up for a sophisticated brunch that will have everyone saying “magnifique!”
And a little pro-tip for our fellow mini-quiche aficionados: if you’re as obsessed as we are, treat yourself to some silicone mini muffin tins! Popping these stylish bites out will be an absolute dream. Get ready to say “oui” to deliciousness!
Ingredients:
- 1 ½ tablespoons extra-virgin olive oil
- 2 cups chopped sweet onion
- 3 tablespoons water
- 12 large eggs
- 2 ½ cups part-skim ricotta cheese
- 2 cups finely shredded Gruyère cheese
- ½ cup pitted oil-cured olives, finely chopped
- 5 cloves garlic, finely chopped
- 1 teaspoon anchovy paste or 3 anchovy fillets, finely chopped
- ¾ teaspoon ground pepper
- 1 ¾ pounds leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
Instructions:
- Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.
- Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)
- Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
- In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).
- Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.
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