Mini Quiches!

Well hellooo! [Mrs. Doubtfire accent necessary whilst saying it. If unsure who Mrs. Doubtfire is, or you need to jog your memory, please see YouTube clip:]

For those of you returning, welcome back!  For those of you joining me for the first time, I’m glad you stopped on by!

This blog is designed to have fun with cooking healthy meals.  I know you may be skeptical.  Sometimes people assume that healthy meals mean bland or cardboard-like, but I promise you that you will find some sort of tasty treat that strikes your fancy.  As I’m not an avid fan of eating cardboard (I get enough fiber in my diet, thank you), I’ll be providing some flavorful alternatives to healthy eating.  In this blog  you will see recipes that I’ve been preparing in my kitchen for years, along with recipes that I’ve just made up on a whim, and even recipes that I’ve come across and will be trying for the first time.  (Now I’ve got Foreigner’s “Feels Like the First Time” stuck in my head. In case you too are now in the mood to listen to it, I’ve provided the YouTube link here Foreigner’s Feels Like the First Time. You’re welcome.)

Now onward and forward to the recipe of the week: Mini Quiches!


That’s right! Mini Quiches! Because everything is better miniature sized.  Since I had left over ingredients from my previous recipe, Eggs Benedict (see my first post), I’ve decided to use some of the left over ingredients for this week’s recipe.




Eggs  – 1 Egg per space in muffin tin

Oil or Spray Butter

Kale – 1-2 Pieces for each space in muffin tin

1 Tsp of minced garlic

1/4 chopped onion

Is your mouth watering yet?  Mine is…

First preheat your oven to 350.  It’s a magical temperature that cooks all things:


As that badboy is heating up (oh baby, oh baby), you can start preparing your muffin tin.  In the ingredients section I state you can use either olive oil or spray butter/olive oil. I would recommend the spray type, as it’s much easier extracting your mini quiches once they’ve cooked.  Just spray a light coating in each muffin section and place your kale at the bottom.


Now, you can layer however you like, but for this post, I sprinkled a bit of my chopped onion next:


Then I added my egg.  I just cracked it open and dumped it into the muffin tin.  (I’m super elegant when it comes to cooking. 🙂 )


Lastly I top my mini quiches with minced garlic. Because garlic makes everything taste better to me.


Once my oven beeps at me, indicating that my ass better be ready to start baking my quiches, I put the muffin tin in the oven for 20 minutes and wait:


This is a perfect time to bust out some old school dance moves while listening to Pandora.  Or do some laundry. That seems like the more productive choice. You could always bust out some old school dance moves while listening to Pandora AND doing laundry… Just saying, it’s an option.

At this point, your oven should be paging you to let you know that your quiches are done! Woo!  Just worked up an appetite with all that dancing and doing laundry, I’m going to need some sustenance:


This is what they should look like once they are done cooking!  Voila, you’ve just made your second healthy recipe with Stark Naked Cooking! Congratulations!


The wonderful thing about this meal is it’s versatility.  If you want you can eat these quiches as is, or you can put them in a gluten free wrap (I do two to a wrap) and add some Frank’s Red Hot, or you can put them on English Muffins, the list is endless.  They are good the next day as well, in case you make a bunch.  I would recommend microwaving them in 3 – 10 second intervals.  I tried doing the full 30 seconds in one shot once… fail.  At least I can say that I found a way to make an egg-splosive! See what I did there?! I crack myself up. Bazinga! Another one! (I’ll stop with the egg puns now)

Anywho, I hope you enjoyed this post and look forward to seeing you again!

Buen provecho!


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