Now, nothing is more adorable than this cute-ass dog:
But as far as breakfast goes, this is probably some of the cutest food that you will ever eat. I love making quiches (and other egg dishes) in muffin cups, because they’re easy. They also keep well for super-fast breakfasts when you have leftovers. For this recipe especially, silicone baking cups are clutch. You don’t need a tin, just line them up on a baking sheet and you can use as many or as few as you like. I love them for quiches, because it’s so easy to remove the contents if you want a nice plate presentation, or, if you’re lazy like me, you can make your guests eat the delicious confections straight out of the cup! Plus, they go in the dishwasher. Holla!
Anyway, I digress. Technically, I guess making them in regular-sized muffin cups makes them more “medium quiche” than “mini,” but whatevs. These quiches are delicious, pretty, and fun to make, especially if you want to experiment a little. I like to make enough egg and crust to fill about a dozen cups, then add different fillings to groups of three or four of them. Yay brunch!
Mini-Quiches (Basic Recipe)
1 1/4 C Baking Mix (like Bisquik)
1/4 C. Butter, slightly softened
2 Tbsp Hot Water
1/4 C Half & Half
2 Eggs
Salt and Pepper to taste
Fillings:
*Note: Each set of filling measurements below will make enough for a dozen quiches.
1/2 C Shredded Cheddar and Bacon (5-6 Slices)
1 C Spinach and 1/2 C Mushrooms, chopped and sauteed
2/3 C Red Onion, sliced thin and caramelized and 1/4 C fresh grated Parmesan
1/4 C Salsa and 1/2 C Pepper Jack
Preheat oven to 375 F. Prepare any fillings you’ll be using and set aside. With a pastry cutter or a fork, blend together baking mix and butter. Add water and continue to blend. Dough will be soft and a little crumbly. Next, in a separate bowl, whisk together eggs, half & half and salt and pepper. Arrange baking cups (or greased muffin tins).
Press 1 Tbsp of dough into the bottom and sides of each muffin cup. If you’re using a filling, add a heaping teaspoon or so of filling into each cup (or however much gets it divided evenly). Pour egg mixture over fillings, until cups are about 3/4 full. Start with 1 1/2 Tbsp per cup, some fillings are denser than others.
the lovely hand of my girl cas. thanks for your brunchy help!
Bake until egg mixture is set and the tops are at golden brown perfection, about 20-25 minutes. As always, just keep an eye on them, since my oven is the hottest-cooking oven on the block!
glorious cheese!
If you have leftovers, toss them (baking cup and all) in a storage container and refrigerate them. They keep well and you can microwave them in-cup for a quick snack or easy breakfast.
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