Bacon and Cheese Mini-Quiche
20 Apr 2010 Leave a Comment
in recipe Tags: appetizers, bacon, breakfast, brunch, cheese, eggs, mini quiche, potluck, recipe, room temperature
Today, we had a breakfast potluck at work to honor our administrative professionals. True to form, the single guys brought bagels and donuts, the single women brought fruit and muffins, and the moms brought dishes from their kitchens. (Funny – I just realized that there are no married men and no married women who are not moms in my section.) One of my co-workers makes a killer hashbrown breakfast casserole that I’m sure is incredibly decadent, but is absolutely amazing and worth the splurge! As soon as I can talk her into sharing the recipe with me, I will share as well!
I realized yesterday that the sign-up list was void of eggs … no eggs for breakfast? I made the easiest egg dish that I know, that also travels well for an hour commute and is just as good at room temperature: mini-quiche. For today, I made bacon, onion and cheese, but there are so many different variations out there. At the end of the main recipe, I’ll list a few possibilities.
Ingredients
8 ounces bacon (maple would probably not be a good choice for this recipe), finely chopped; 1/4 cup onion, finely chopped; 1/4 cup shredded cheddar cheese; 1 teaspoon ground black pepper; 1/2 teaspoon salt; 5 eggs; 3 egg whites; 1 cup milk; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; several shakes from a bottle of hot sauce
Directions
Place rack in the center of oven, and preheat the oven to 325. Coat a non-stick mini-muffin tin with cooking spray. Heat a med-large skillet over medium-high heat. Cook the bacon to render the fat. When the bacon is near done, add the onions and soften. Remove from the heat, and place the bacon-onion mixture in a bowl to cool for five minutes or more. Mix the cheese into the bacon-onion mixture.
Whisk the eggs, egg whites and milk in a medium bowl. Whisk in the paprika, garlic powder and hot sauce. Salt and pepper the egg mixture. Fill the prepared muffin cups to about 3/4 full with the egg mixture. Sprinkle a heaping tablespoon of the bacon-onion mixture into each cup.
Bake until the tops are just beginning to brown, approximately 20-25 minutes. Let cool on a wire rack for 5 minutes and then remove (carefully) the quiche from the muffin tin. Allow to cool completely before storing in an airtight container.
This recipe makes roughly 3 dozen mini-quiche.
Variations
- Replace bacon and cheddar cheese with equal amounts of sausage and swiss cheese, and add in 8 ounces chopped mushrooms.
- Add a finely diced jalapeno or serrano at the same as the onion for a great kick.
- Replace bacon and cheddar cheese with equal amounts of mexican chorizo and monterey jack cheese.
- Omit the meat altogether; instead use 8 ounces mushrooms and 8 ounces finely chopped asparagus or broccoli with swiss cheese.
