Dairy Free Mini Crustless Quiches
Total time42 min
Prep time15 min
Cook time22 min
4.5(9)
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 6 large eggs
- ¼ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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.
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