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Mini Crustless Asparagus Red Bell Pepper Ham Quiche Recipe

March 17, 2016 by Jeanette 11 Comments

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Mini Crustless Asparagus Red Bell Pepper Ham Quiche are perfect for Easter breakfast or brunch, as well as weekdays. These mini quiches are also portable, reheat well, and are great for on-the-go days. Sponsored by Peapod.
Mini Crustless Asparagus Red Bell Pepper Ham Quiche - these mini quiches are perfect for breakfast or brunch - they reheat well too!

Today, I’m sharing an Easter Brunch recipe that I developed for Peapod. I love brunch and these Mini Crustless Asparagus Red Bell Pepper Ham Quiche are the perfect addition to any Easter brunch spread, with a Spring theme.

Mini Crustless Asparagus Red Bell Pepper Ham Quiche - these mini quiches are perfect for breakfast or brunch - they reheat well too!

Since these mini quiches are crustless, they are less work than regular quiches, and they’re naturally gluten-free. I like to divide all the filling ingredients evenly into the muffin tins before pouring in the egg mixture to ensure each mini quiche gets the same amount of asparagus, ham and cheese.

Mini Crustless Asparagus Red Bell Pepper Ham Quiche - these mini quiches are perfect for breakfast or brunch - they reheat well too!

If you’re entertaining for Easter, you can save a lot of time by ordering your groceries and supplies from Peapod online or using their app. They carry everything you need for your Easter table, including fresh flowers and egg decorating kits.

Mini Crustless Asparagus Red Bell Pepper Ham Quiche - these mini quiches are perfect for breakfast or brunch - they reheat well too!

If you like this recipe, check out these recipes that would also be perfect for Spring:

Crab Avocado Tomato Basil Appetizer with Spicy Soy Dressing

Crabmeat Avocado Tomato Basil Appetizer with Wasabi Soy Dressing - impress your guests with this beautiful presentation. The wasabi soy dressing spices things up a bit

Grilled Mediterranean Shrimp with Zucchini Noodles

Grilled Mediterranean Shrimp and Zucchini Noodles in a Packet - this is an amazingly simple and delicious meal, all cooked on the grill in a little foil wrapping. Low carb and healthy too.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad - this healthy salad has all the flavors of a Greek salad. It's filling, yet light - delicious and so good for you!

For more recipes, check out Peapod’s recipe site, From The Pod.

Mini Crustless Asparagus Ham Red Pepper Quiche - these mini quiches are perfect for breakfast or brunch - they reheat well too!
5 from 1 vote
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Mini Crustless Asparagus Red Bell Pepper Ham Quiche

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 4 eggs
  • 1 1/3 cup organic milk
  • 1 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup asparagus chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup organic scallions chopped
  • 1 cup uncured ham chopped
  • 4 ounces gruyere cheese shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, milk, thyme, nutmeg, salt and pepper in a large bowl.
  3. Heat olive oil in a large sauté pan. Add asparagus, red bell pepper, and half the chopped scallions. Sauté until asparagus is just tender, but still bright green; let cool.
  4. Spray nonstick 12 cup muffin tin with cooking spray.
  5. Divide vegetable mixture, ham and cheese among 12 cup muffin tin. Carefully pour egg mixture on top.
  6. Bake 20 minutes, until quiches are firm and tops are lightly browned.

Recipe Notes

These can be stored in the refrigerator, but I recommend putting a paper towel underneath the quiches to absorb any excess liquid. Reheat in a toaster oven or microwave briefly.

Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

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Filed Under: Breakfast, Clean Eating, Easter, gluten-free, Holidays Tagged With: brunch, Easter, Peapod, quiche, sponsored post

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Comments

  1. Liz - Meal Makeover Moms says

    March 17, 2016 at 7:25 am

    This is my kind of recipe, and my kids and hubby would adore it! Pinning and yumming now 🙂

    Reply
    • Jeanette says

      March 17, 2016 at 4:13 pm

      Thank you Liz!

      Reply
  2. Serena says

    March 17, 2016 at 9:37 am

    For my kids’ lunches. I’m running out of ideas for lunchboxes…but they would love these. Yup. Even cold! One question: Whenever I made mini egg cups in muffin pans, I dislike the cleanup of stuck-on egg. Any tips for cleanup? (:

    Reply
    • Jeanette says

      March 17, 2016 at 4:13 pm

      I use a non-stick muffin pan and spray with cooking spray. To remove the quiches, I run a plastic knife around the edges and use a spoon or fork to get them out. As for cleaning the muffin pan, I use a non-stick pan scrubbing sponge, then run it through my dishwasher.

      Reply
  3. Laura O |Petite Allergy Treats says

    March 17, 2016 at 10:15 am

    This would be a great easy appetizer for Easter Brunch or any day! Love how many vegetable are in hiding in here for all to be secretly nourished. 😀

    Reply
    • Jeanette says

      March 17, 2016 at 4:13 pm

      Thanks Laura – yes, it’s a great way to disguise veggies 😉

      Reply
  4. Liz says

    March 26, 2016 at 9:28 am

    These sound nice Jeanette. Thank you and Happy Easter.

    Reply
    • Jeanette says

      March 27, 2016 at 7:57 pm

      Happy Easter Liz!

      Reply
  5. Cindi says

    April 5, 2016 at 7:07 am

    5 stars
    Thank you for this REALLY great recipe! I made them for Easter brunch and they were even better 3 days later. I had no trouble with them sticking- just used PAM on my very old muffin tins. I will make them again jut to keep in the fridge for a healthy snack.

    Reply
    • Jeanette says

      April 5, 2016 at 9:13 pm

      Cindi – I am so glad these turned out great for you! I make a batch and keep them in the fridge during the weekday to heat up for my son’s breakfast.

      Reply
  6. Pip says

    April 7, 2016 at 1:23 am

    I love your ideas! Will be putting this one into my recipe box!

    Reply

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