Anti Inflammatory Mini Crustless Quiches
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 6 large eggs
- ¼ cup whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- 1 small zucchini (about 5 oz), finely diced
- 1 cup kale, stems removed, finely chopped
- 2 tbsp fresh chives, finely sliced
- 1 tbsp fresh thyme leaves
- ¼ cup fresh ricotta
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of ricotta cheese used here (~2 tsp per serving) is likely fine. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of a standard muffin tin generously with olive oil, including the rims.
- 2
In a large bowl, whisk together the eggs, milk, and salt until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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