You know those egg bi… um… little crustless quiche like things that you can get from your favorite coffee shop? I love those things! I love them so much that I figured out how to make them at home, and y’all, they’re delicious. The only problem is that they disappear fast!
What I love about this recipe is that you can use almost anything you have in your fridge. Veggies, meats, cheese, anything! I honestly make them different every time, and they’re always delicious, so let your imagination run wild here. Or use it an opportunity to clean out the fridge!
I think the secret to these is: 1. Blending the cheese with the eggs, and 2. Steaming them while they cook. These techniques give them a beautiful silky texture.
Remember to put the pan on the oven rack before you add the water. Trust me on this. Otherwise you’ll be sloshing water everywhere. And for goodness sakes, when you pull them out of the oven remember there’s hot water still in there! Pull that thing out of the oven like you’re trying to slide out that last Jenga piece before the tower falls.
One of these days I might up my game by making these in a fancy silicone mold, but for now I’ll stick with my trusty old muffin tin.