This last weekend, I had to make brunch for around 80 women for a church gathering. I was scared to death! I had never cooked for this many people at a time before! I also was struggling with something that I could make ahead, freeze, and reheat the day of, without losing taste or quality. The solution: QUICHE! I tried out a couple different recipes until I found the one that I liked the best, and then the next problem presented itself: serving portions. I tried a couple different ways, but the final product was muffin tins! It worked wonderfully!! The fun thing about this quiche is you can change up the cheese and veggies to make it your own. Enjoy!
Mini Quiche
8 beaten eggs
3/4 c. cottage cheese
1 1/2 c. mozzarella
2 c. fresh spinach, chipped into small pieces
1 c. diced ham
1 tomato, diced
Preheat oven to 325 degrees. Mix all ingredients in a mixing bowl with a whisk. Using a 1/4 c measuring cup pour 1/4 c portions into WELL GREASED muffin tins. (I thought about using cupcake liners next time for easier clean-up...). Cook for around 35 minutes, or until center is set and top is lightly golden brown. slide a knife around edges to loosen and scoop out with a spoon! enjoy!
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