Brazil Nut Free Mini Crustless Quiches
Total time42 min
Prep time15 min
Cook time22 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 6 large eggs
- ¼ cup whole milk
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!