While we’re still trying to plan ahead in order to eat healthier during our busy summer days I got the idea to adapt our regular quiche into mini quiches from Snacking in the Kitchen that I found on Pinterest a few weeks ago. I figured I could make a bunch of different mini quiches and freeze them for quick breakfasts.
So, I made a dozen for each of us using the following combinations (Colby Jack and Parmesan cheese for Tool Lady & I and rice cheese for Fish Girl):
- Bacon, green chile & cheese
- Sauteed carrots and carrot tops
- Sauteed onions, greens (kale, chard & spinach) & cheese
- Sauteed asparagus (with lemon pepper) and Parmesan cheese
- Green chile & cheese
A few details/observations:
- I’d recommend using about 15 eggs and 1 1/2 cups of whole milk for 24 “muffins” (I used 18 eggs and 2 cups of milk….it was too much). Likewise, 8 eggs and 1 cup of soy milk would be plenty for Fish girls 12 next time 🙂
- A few small potatoes sliced into rounds makes for the perfect size for your “crust” in the bottom of the muffin tin.
- I baked the potato slices for about 10 minutes at 375 degrees before adding the veggies and egg mixture. Then, I baked it all at 375 degrees for another 35 minutes.
- Olive oil did not prevent the eggs from sticking to the muffin tins…next time I’ll try something else. Maybe vegetable oil or butter?
- I put them all in labelled bags in the freezer so we each have our own to choose from throughout the coming weeks.
- Having several different options/varieties is great, but once they’re cooked it’s a little hard to tell them apart. Maybe next time I’l put all the same variety in one muffin tin instead of making one tin for each of us with several different varieties 😉
All in all, not a bad experiment. They’re not incredibly filling on their own but are good with a piece of toast or a biscuit. I will definitely keep playing with this idea 🙂
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I LOVE the idea of frozen mini-quiches for quick breakfasts! Thanks for posting! I’ll have to pass this on to the main cook in our family – not me 🙂
Ha! Glad you’ve been inspired!
I really like your idea! They look quite tasty. I’m going to have to give your recipes a try! Cheers, Jenni
Thanks, Jenni! They’ve come in really handy 🙂
I’ve been experimenting with something similar – a brunch recipe that uses biscuits and eggs. As I was reading your post I thought the biscuit would make the perfect crust for a quiche. The recipe I found uses canned biscuits but I’ve been using homemade biscuits without much problem. http://www.joyfulhomemaking.com/2011/12/biscuit-and-egg-puffs.html
Your biscuit & egg puffs sound wonderful! I love that you’re using homemade biscuits instead of the canned ones! Do you have a biscuit recipe you’re willing to share? I’m still looking for my “perfect” homemade biscuit 🙂
At this moment, I’m making my own bisquick which is 6 cups flour (all purpose or whole white wheat works best), 3 TB baking powder and 1 cup shortening. Then I use 2 cups of that and drizzle in milk until it makes a decent dough (if I had to guess about 1/2 cup). It makes a nice plain sort of biscuit. If the dough is too sticky to roll out then I make drop biscuits. I know it’s probably not perfect but I like that I have control over the ingredients and still have the convenience of a mix. Now I barely measure anything to make biscuits since I can feel how much mix I need. I hope this helps.
Oh…this is fabulous! Thank you so much for sharing it! I will definitely be experimenting with this as soon as possible!
I’m so happy you were able to find my recipe on pinterest! Thanks so much for giving it a try. I love the idea of using potato slices for a crust. I used non-stick oil spray and had no trouble removing the muffins from the tin. If possible, please provide the full name of my blog (Snacking in the Kitchen) in your reference link to the recipe. Happy cooking!
The potato slices, I think, make any quiche remarkably delicious! Thanks for the inspiration of the putting a quiche in a muffin tin! Your link has been fixed 🙂 Hope you’re having a wonderful day!
Quiches are popular in our household too but mostly for dinner or left overs for lunch. What a great idea for breakfast( and very healthy) and so organised cooking so many different ones, very impressed!!
Best of all love the hint of using slices of potato for the crust, can’t wait to try that out!!
Yay for quiche! I’m glad to hear I’m not alone in my love for it 😉 The potato trick has made me a convert to only using potatoes!
Those look wonderful. If you want to send some my way for breakfast, they’d be much appreciated!!
I put together some mini quiches for my daughter’s class a month ago. Nice eggs from the backyard, some cheese (can’t go wrong with cheese), something else I can’t remember…might have been herbs. I hoped they would eat them, but wasn’t sure, because they’re kids and you know kids, but they SCARFED them up like it was no tomorrow. I was shocked. So mini quiches are two thumbs up in my book!
Wow! Congrats on your mini quiche success!!! How fantastic they they were all so excited about them 🙂
I love these breakfast ideas you’ve been coming up with. I’m finding it a battle to get out of the house with my girls in time to get them to childcare and me to work so breakfast on the run sounds like the perfect idea. I might have to start trying some of these myself.
Thanks! It’s always a battle getting out of the house on time and with food in our bellies with a 17 year, too! I think the key is to have a variety of quick food items on hand…I know I don’t want to eat eggs every single day, but throw in a waffle or two here and there and I’m one happy woman 😉