Jar Lunch: Crust-less Quiches 3 ways

Jar Lunch: Crust-less Quiches 3 ways

Ingredients:

butter for greasing jars
12 eggs
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Filling options (choose one):

Option one: Rosemary Tomato

(this option requires extra prep time)
8 medium tomatoes
1 tablespoon butter
2 cups halved, thinly sliced onions
1 teaspoon fresh rosemary, torn into small pieces
4 ounces crumbled feta

OR

Option two: Broccoli Cheddar

20 ounces frozen broccoli florets
6 ounces sharp cheddar, grated
1/4 teaspoon nutmeg

OR

Option three: Pea & Leek

2 cups frozen peas, thawed
1 tablespoon butter
4 medium leeks, sliced (white & light green parts only)
1/2 teaspoon fresh thyme
3/4 cup shredded parmesan

Directions:

1. Prepare chosen quiche fillings according to directions found below.


2. Preheat the oven to 180/350° F. Lightly butter 8 half-pint wide mouth mason jars and place them on a rimmed baking sheet. *Or you can make these in muffin tins*

3. Beat together eggs, half-and-half, salt, and pepper in a medium bowl. Mix in the prepared fillings along with cheese and fresh herbs or spices listed for your chosen quiche flavor. Using a ladle, divide evenly between the eight mason jars. Though not required, a jar funnel makes this job a little easier.

4. Bake for 35 to 40 minutes, until set and golden on top. Allow to cool completely before putting on lids and refrigerating.

Preparing fillings:

Rosemary tomato: 

If you opt for the tomato quiches, roasting will take an additional 45 minutes of prep time. Preheat the oven to 450° F. Line two baking sheets with parchment paper or silpat mats. Slice the tomatoes, and spread evenly over the prepared baking sheets. Roast for 35-45 minutes, until most of the liquid is gone and tomatoes begin to caramelize. Roughly chop the tomatoes after they have cooled.

Meanwhile, heat a medium pan over medium high heat and then melt one tablespoon butter. Sauté the onions until soft and golden, 7-10 minutes. Remove from heat and set aside.

Broccoli Cheddar: 

Bring a large pot of salted water to boil. Add the broccoli florets, and cook for one minute. Drain well and remove excess water with paper towels. Roughly chop.

Pea & Leek: 

Heat a medium pan over medium-high heat and then melt one tablespoon butter. Sauté the leeks until soft, 7-10 minutes. Remove from heat and set aside.

Enjoy...