mini-quiches

I've been making these lately and they are pretty easy and really yummy and full of protein.

You need:

5 eggs
1 cup shredded cheese (I've been using Swiss)
6 slices bacon (I've been using Morningstar Farms breakfast strips, which is not really bacon)
sprinkle of black pepper
sprinkle of garlic powder
sprinkle of oregano

Beat the eggs in a bowl.  Cook the bacon and crumble it up, then add that, the shredded cheese, and the pepper, garlic powder and oregano to the eggs and stir it well.  Spray a muffin tin with cooking spray and fill the muffin tin with the egg mixture.  I made six muffin-sized quiches with this recipe.  Bake for about 30 minutes at 350 degrees.

You can refrigerate leftovers and reheat them in the microwave in just a few seconds.

Yummy, sounds great! Definitely saving this!

Have you tried freezing them?  I was thinking of doing something similar - adding different things such as mushrooms, peppers, feta for a variety and freezing.  Pop into the lunch and off I go! :)  Just not so sure how they will freeze.

Lori Lee

I haven't tried freezing them.  You could make a batch, freeze one, see how it works, and if it turns out, then make and freeze a bunch.  That's what I would do, rather than freeze a whole bunch only to find out it didn't work out well.

I tried freezing a couple that I was afraid would go bad before I ate them all.  They were ok after freezing (they were edible), but not great.  The texture of the eggs was odd and the taste was a little off.  Some people might not mind that, though.

Lora

I love quiche!  I'm going to try this, thank you.  

Yum!

I know what I'm making this weekend.  Thanks for sharing.

I have been making these for years, the only difference was I would cut a piece of Texas Toast and put it on the bottom of each muffin cup and they freeze beautifully! My boys LOVED them when they were little and it was super, especially on early travel days for baseball!

 

Quiche is in our B & B repertoire and everyone loves it.  I think it is a healthy start to the day or for brunch with asparagus, spinach, or broccoli.  I have heard that you can freeze it, I haven't but we have refrigerated it for a couple of days until we finish the left overs. I do frequently make it the night before and warm it for breakfast.  It is better if served warm and stays together better too.

Quiche is basically a custard.  I have substituted almond milk for lactose free guests.  

Meat: lean ham, 2 sm slices-diced on the bottom

Cheese: Gruyere, swiss, or any of your favorites.

Lightly sauteed mushrooms and green onions. 

Eggs: 3 large farm fresh

Milk or Almond Milk: 1 cup

Salt & Pepper ( optional- dash of hot sauce)

 Herbs: dill, parsley, garlic, chervil

Quickly blanch diced broccoli, layer on top of meat, cheese.

Heat milk  until hot.  Pour a small amount into beaten egg, whip with a whisk and gradually pour in all the hot milk.  This is to shorten the baking time.  Pour over ingredients in the baking dish.  Sprinkle with paprika and fresh grated nutmeg.  Nutmeg is a must.  Decorate with red pepper rings and grated Parmesan cheese.

Because we are serving it to guests I use a bottom crust in a regular deep pie pan.  It serves 6.  You could make it in custard cups or small ramekins.  

Pre heat oven to 375.  Bake for 45 to 60 minutes or until a knife comes out clean.  It will feel set to the touch.