These crustless mini quiches are packed with savory caramelized onions and flavorful cheese.
Add onions and 1 teaspoon salt; stir to coat.
Reduce heat to low and cook, covered, for 5 minutes.
Photo: Ali Redmond
Remove the lid and stir.
Transfer the caramelized onions to a large bowl and let cool to room temperature, about 20 minutes.
Preheat oven to 375F.
Coat two 24-cup nonstick mini muffin tins with cooking spray.
Whisk eggs, half-and-half, pepper and the remaining pinch of salt in a large bowl.
Add the onion mixture to the egg mixture; whisk to combine.
Immediately invert the muffin tins to transfer the mini quiches onto a baking sheet.
Let cool on the sheet pan to room temperature, about 15 minutes.
Refrigerate quiches for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
