Imagine an omelet squished into a cupcake’s body. Thus smacks the simple brilliance of Blunch’s crustless quiche, an assemblage of quivering yellow mounds, baked in a buttered muffin tin and birthed via spatula. The ingredients vary depending on the whim of the kitchen, but this morning I was faced with the life-or-death decision between asparagus-Boursin and hot pepper-ham-cheddar (you can guess which one this soaring-daily-pork-quota eater chose, dear reader.) Freshly unwrapped from the rubberband-secured wax paper: Eight tiny bites of eggy bliss. Roughly the size of a muffin bottom, the moist, salty, scallion-studded naked quiche will soon convince you that circle is the new slice. Or something.