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.
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.
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.
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.
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
Grilled Mediterranean Shrimp with Zucchini Noodles
Mediterranean Quinoa Salad
For more recipes, check out Peapod’s recipe site, From The Pod.
Mini Crustless Asparagus Red Bell Pepper Ham Quiche
- 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
Preheat oven to 350 degrees.
Whisk together eggs, milk, thyme, nutmeg, salt and pepper in a large bowl.
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.
Spray nonstick 12 cup muffin tin with cooking spray.
Divide vegetable mixture, ham and cheese among 12 cup muffin tin. Carefully pour egg mixture on top.
Bake 20 minutes, until quiches are firm and tops are lightly browned.
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.
Liz - Meal Makeover Moms says
This is my kind of recipe, and my kids and hubby would adore it! Pinning and yumming now 🙂
Thank you Liz!
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? (:
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.
Laura O |Petite Allergy Treats says
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. 😀
Thanks Laura – yes, it’s a great way to disguise veggies 😉
These sound nice Jeanette. Thank you and Happy Easter.
Happy Easter Liz!
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.
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.
I love your ideas! Will be putting this one into my recipe box!