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Four mini cheddar veggie quiches in cocottes

Mini Cheddar & Veggie Quiches

Fluffy, crustless quiches baked in cocottes with eggs, cheddar, spinach, mushrooms, and thyme. A cozy, make-ahead favorite for brunch or lunch!
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6
Course: Breakfast
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 6 Large eggs
  • ½ cup Milk or half and half for a richer texture
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ½ cup Shredded cheese
  • ½ cup Sautéed spinach squeeze out excess moisture
  • ½ cup Sautéed mushrooms
  • 2 tbsp Chopped green onions
  • 1 tsp Fresh thyme leaves or ¼ tsp dried
  • Cooking spray or butter to grease cocottes

Equipment

  • 6 (6-oz) cocottes or ramekins
  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • Skillet for sauteing vegetables
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board for chopping vegetables and herbs
  • Cooking spray or butter to grease cocottes

Method
 

  1. Preheat oven
    to 350°F (175°C). Lightly grease six 6-oz ramekins with butter or nonstick spray and place them on a baking sheet.
  2. Sauté the veggies:
    In a skillet over medium heat, sauté mushrooms in a bit of olive oil or butter until soft and browned (about 5–7 minutes). Add spinach and cook just until wilted. Let cool slightly.
  3. Distribute the fillings:
    Divide the sautéed veggies, cheddar cheese, green onions, and thyme evenly among the prepared ramekins.
  4. Whisk the eggs:
    In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
  5. Pour into ramekins:
    Carefully pour the egg mixture over the fillings in each ramekin, leaving a little room at the top (they’ll puff up while baking).
  6. Bake
    for 25–30 minutes, or until the quiches are puffed, lightly golden, and set in the center. A knife inserted in the middle should come out clean.
  7. Cool slightly before serving.
    Enjoy warm, or let cool completely for make-ahead meals.