Power Breakfast Mini Quiches

We have instituted a Quiche-of-the-Week at our house over the last few months. It started as a weekly dinner and morphed into a quick to-go breakfast for Michael to eat between his morning gym session and work. This week, we tried more portable mini quiches without crust.

Here's what you'll need...

3 potatoes grated (press out as much liquid as possible)
Olive Oil
Salt + Pepper
5 eggs
3/4 cups milk
Tarragon
Fillings of your choice | shown with...
Sliced ham, diced onion, + tomatoes
Other favorites...
Sweet potato + goat cheese
Mushroom, sausage, + rosemary
Broccoli, sausage, + cheddar
Spinach, tomato, + ricotta

Let's get started...

1. Preheat the oven to 400 degrees.

2. Toss grated potato with olive oil, salt, and pepper.

3. Thoroughly grease muffin pan.

4. Press potato into bottom of each muffin cup. Bake for 20 minutes to crisp potatoes

​5. Whisk together egg, milk, tarragon, salt, and pepper.

6. Remove potatoes from oven and add fillings to each muffin cup.

7. Remove potatoes from oven and add fillings to each muffin cup.

8. Bake for 25 minutes.
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9. Let cool thoroughly in muffin tin to store or serve warm.

You can try any spices in your quiche, but I always put tarragon in our quiche or scrambled eggs. I can so vividly recall my Aunt Monica telling me that tarragon makes scrambled eggs. I had never heard of tarragon at the time. And I have never made eggs without tarragon since.