Friday, 27 June 2014

In the Kitchen: Mini Quiche

I wanted something for my Mother's Day brunch that was simple, delicious, and reminiscent of a breakfast dish. These mini crustless quiche are perfect! They bake up in no time and can be made the day before if desired. I made 24 of them for a party of 8 and it was a perfect addition to the other food I had to offer. The best part is that you can change what is inside to suit what your family and friends like. I made them with veggies, herbs, and cheese but you could easily use ham, bacon, or a variety of olives as well.

Makes 24

What you need

1 dozen eggs (organic)1/2 red bell pepper chopped finely
1 cup portobello mushrooms chopped finely
1/2 sweet yellow onion finely chopped
1/2 cup torn basil or spinach
2 to 3 oz. of goat cheese, feta cheese, or  1/2 cup white cheddar cheese shredded
cooking spray
1 tsp. pepper
1 tsp. garlic powder
Salt to taste





Instructions

  1. Preheat oven to 350 degrees.
  2. Meanwhile chop all veggies, herbs, and meats, finely. 
  3. Crack all eggs into a large mixing bowl and whisk with salt, pepper, and garlic powder.
  4. Spray two 12 cup mini muffin pans with cooking spray.
  5. Add veggies and meat if desired to the bottom of the muffin cups, leaving plenty of room for the egg mixture to be poured over the top.
  6. Add cheese on top the veggies and meat reserving a bit for the top as well
  7. Pour the egg mixture over the veggies and cheese. The mixture should fill the muffin cups. 
  8. Top with remaining cheese.
  9. Bake for 25-30 minutes.
  10. Allow the quiche to cool for 15 minutes before removing from the cups. 
  11. Serve immediately or reheat in a low temp oven the next day.
These quiche are fantastic for breakfast, brunch, parties, and holiday gatherings. You could also make this an interactive cooking experience with your children. Lay out little bowls with various ingredients/toppings and have the kids pick what they want and place the already chopped ingredients into the mini muffin pans. This will encourage their interest in veggies and cooking all at the same time!
Everyone will love these!



From the Harvest Table,
Amber





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