One of the great things about cooking for yourself is you can make as little effort as you like and still have a great tasting meal. When paired with a green salad, or a cooked vegetable, this individual crustless quiche is a perfect light meal. I made this earlier this year when wild leeks were in season and they are done now, so I’ve written this for green onions, or you could use spinach instead.
My goal here was minimal time and effort, while making myself something healthy to eat. If you have a hearty appetite, one egg might be a bit small for you, so make it with two. Also, I made this on the fly, so the amounts are approximate, you can add or subtract as you like. I made this in a brioche cup, so I had to use vegetables that cooked down and didn’t take up a lot of space. I don’t own any ramekins, but they would work perfectly. Don’t overfill the ramekin because the egg puffs up and it will spill over. I put a small baking sheet under the brioche cup just in case.
1 tsp olive oil
2 green onions, chopped finely
1 – 2 eggs, lightly beaten
2 tbsp milk
2 tbsp sharp cheddar
1 sprig fresh thyme, or 1/4 tsp dried
Salt and pepper to taste
1. Preheat oven to 350F.
2. In a small skillet heat the oil until it shimmers. Add the green onions and cook until softened, about 5 minutes. Allow to cool slightly.
3. In a small bowl, add egg and the rest of the ingredients, then add the onions. Stir just until mixed.
4. Pour mixture into small oven proof ramekin or casserole.
5. Bake until firm and cooked through, about 15 or twenty minutes.