This mini quiche requires no pastry crust. Instead, all you will need are: 4-5 eggs, arugula (or other green, like spinach), 1 cup of whole or reduced fat milk (avoid nonfat), a few cloves of minced garlic, grated parmesan cheese (most grateable cheeses will probably do), and seasonings - salt, at a minimum, and others if you desire, like pepper, nutmeg, chili powder, etc.
Special Equipment: 1 saute pan, 1 mini muffin pan (a regular muffin pan works but alters the baking time), and a grater if you grate your own cheese
Saute the arugula and minced garlic in the saute pan for a few minutes, with a bit of olive oil. Set the contents aside in a bowl. Whisk the eggs in a large bowl with the milk and seasoning to taste.
Cheese, arugula, egg. Cheese, arugula, egg.
Bake at 350-375 degrees Fahrenheit for about 20-25 minutes, or until the tops of the mini quiches start to brown. Let cool in the pan for a minute, then transfer all the quiche to a rack. Or, if you're like me and don't have a rack, just stick them on a plate and wait until they are cool enough to eat.
Verdict: Like the persimmon galette, these are quite addicting. The salt of the cheese combined with the texture of the eggs makes for something more satisfying than salt and vinegar chips. Be careful not to eat them all in one go.
Question: What is the plural of quiche? Is it quiches or quiche?