I had a long day at work and an oils class afterwards so I needed to pack lunch and dinner. I knew I needed something that would stick because going gluten-free has led to a few hypoglycemic days because I haven't always had time to prep a decent meal. Krista and Jess and a great and easy idea to make quiche in a jar! I tried it out and it was fabulous.
butter for greasing jars
1 cup milk or half and half
1 teaspoon salt
1/2 teaspoon freshly ground pepper 20 ounces frozen broccoli florets 6 ounces sharp cheddar, grated 1/4 teaspoon nutmeg
Bring a large pot of salted water to boil. Add the broccoli florets, and cook for one minute. Drain well and remove excess water with paper towels. Roughly chop. Preheat the oven to 350° F. Lightly butter 8 half-pint wide mouth mason jars and place them on a rimmed baking sheet. Beat together eggs, half-and-half, salt, and pepper in a medium bowl. Mix in the prepared fillings along with cheese and fresh herbs or spices listed for your chosen quiche flavor. Using a ladle, divide evenly between the eight mason jars. Though not required, a jar funnel makes this job a little easier. Bake for 35 to 40 minutes, until set and golden on top. Allow to cool completely before putting on lids and refrigerating.
Makes 4 pint-size jars
You can experiment with different fillings too!