Sunday, October 18, 2009

Breakfast Mini Quiches

Since we had Pete as a house guest this weekend, I was inspired to try a new breakfast recipe this morning. Having had enjoyed blueberry pancakes yesterday morning, I knew I wanted to do something with eggs. I ended up combining two different recipes from and adding my own ingredients to come up with surprisingly easy and delicious mini quiches.

I followed most of the recipe from the Quick Quiche:

8 slices bacon
4 ounces shredded Swiss cheese (I used cheddar instead, since I had it on hand)
2 tablespoons butter, melted (I left this out because I didn't think it was needed)
4 eggs, beaten
1/4 cup finely chopped onion (omitted since I didn't have it)
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk (cut down to 1 1/4 cups of milk)
Generous amount of ground pepper
Few dashes of hot sauce
1/2 cup of fire roasted tomatoes and green chiles from Trader Joe's

But also added a few elements from the Easy Mini Quiches - basically, the circle of bread on the bottom of the pan and the baking instructions.


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
  2. Trim or cut bread into circles (I managed to get three circles from each slice of wheat bread by using a champagne glass as a cookie cutter). Place circles in bottom of muffin tins. Distribute the onion and shredded cheese (I crumbled the eight pieces of bacon and the cheddar cheese) evenly between the muffin tins.
  3. In a medium bowl, combine milk, eggs, mustard and pepper (I whisked the eggs, milk, flour, salt, pepper, and hot sauce, saving the tomatoes for last) . Divide between the muffin tins.
  4. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
Here are my adorable circles of bread with the crunchy, crumbled pieces of bacon (don't forget to spray your muffin tin):

I didn't measure the amount of cheddar cheese but put a health amount of cheese in each cup:

I spooned the egg mixture into each cup:

They came out nice and puffy but deflated as they cooled - I think that's what is supposed to happen, as they ended up being the perfect balance of moist and pleasantly dense:

A shot of our indulgent breakfast of mini quiches, bacon and biscuits:

I love this recipe! The quiches had a great balance of flavors and satisfied the salt cravings I always have at breakfast time. They were crisp on the outside, moist on the inside, and I loved the chunks of bacon and tomato. Even more amazing, you could still taste the subtle hint of hot sauce and cheddar cheese. This recipe is definitely a keeper!

1 comment:

spongeamy said...

they were DEEEEELISH!! :)