TL/DR – Goat Cheese Chive Quiche Cups. A simple egg dish made in a muffin tin with just a few ingredients. Great alone or smashed inside an english muffin with mustard. –
Quiche cups are a great way to enjoy breakfasts on the go all week. Take them to eat with a fork alongside a yogurt and fruit, or simply stick one between two halves of an English muffin and add some mustard. These Goat Cheese Chive Quiche Cups also have lemon zest, which makes a flavor explosion. They are a refreshing departure from the egg rut that I find myself in sometimes.
Start by whisking the goat cheese with the milk to remove all lumps. I know, it sounds weird, but this works. Then whisk in the zest, salt and pepper, chives and eggs. Use paper muffin liners or just pour the mixture straight into the muffin tin, but either way definitely spray with cooking spray to avoid sticking.
I found myself eating these for lunch this week atop a Wasa multigrain flatbread cracker with cream cheese. Serve Goat Cheese Chive Quiche Cups with a simple salad like Citrus Basil Beet Salad, or with some fresh fruit and multigrain buttered toast.
Goat Cheese Chive Quiche Cups
Ingredients
- 1/3 c milk
- 4 oz goat cheese
- 2 T minced fresh chives
- 1 t lemon zest
- 1/2 t kosher salt
- 1/8 t ground pepper
- 10 eggs
- nonstick cooking spray
- muffin liners optional
Directions
- Step 1 Preheat the oven to 325 degrees F.
- Step 2 Spray a muffin tin with nonstick spray or place muffin liners in the tin and then lightly spray the interior of the liners.
- Step 3 In a medium sized mixing bowl, whisk together the goat cheese and the milk until the mixture is smooth and there are no lumps.
- Step 4 Whisk in the chives, lemon zest, salt and pepper.
- Step 5 Whisk in the eggs until the mixture is totally incorporated.
- Step 6 Carefully pour the mixture evenly into each of the 12 cups in the muffin tin, about 2/3 of the way full.
- Step 7 Bake at 325 for 18 – 20 minutes. Allow to cool 10 minutes before serving.
