Making a quiche is one of the most inexpensive meals you can make that is still healthy for you. When your budget gets tight, you start getting creative with meals, and quiches are great for creative meals!
Usually I make mini-quiches when we are cooking for a large group of people, like when we help at our local Ronald McDonald House. It never really crossed my mind to make them for us. I usually keep it simple: just eggs, ham, and cheese. Nothing too complicated because we need to cook them fast and cook a lot, and it usually goes over very well!
For our dinner, I decided to have a little fun with it and add one of my kids’ favorite vegetables: brussel sprouts! That’s right my kids eat sprouts. I don’t know many kids who would pitch a fit when it comes to vegetables, let alone eat brussel sprouts, but mine have since they were little. I even threw in some sliced cherry tomatoes to add some color.
Sure this takes a little longer to make, but if you ordered pizza it would take just as long for delivery. As a bonus, it makes for a great quick breakfast or lunch the next day!! I call that a win-win.
- 2 tsp Olive Oil
- 1 C Brussels Sprouts quartered
- ¼ cup diced ham
- ¼ cup cherry tomatoes cut into thirds
- 6 Eggs
- 1 C Milk
- 1 C Cheddar Cheese grated
- ¼ tsp Salt
- ¼ tsp Pepper
Preheat the oven to 350˚F.
Heat a large cast iron skillet over medium heat. Once hot, add oil followed by the brussel sprouts. Sauté while stirring frequently to avoid burning for about two to three minutes. Once the Brussels sprouts are tender, remove from the heat and let cool completely.
Combine the eggs and milk in a medium bowl and whisk until combined. Add the cooled Brussels sprouts to the eggs along with the cheese, salt, and pepper.
Pour the egg mixture into the cast iron skillet. Place in oven and bake for 45 to 55 minutes or until set.