eggs, breakfast, bnb, quiche

Mini Breakfast Quiches with a Gluten free Option

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I have been making these for years and just realized I have not shared the recipe !  These are great when you want to impress your guests as they look like a lot of work, and look really great on a plate but they are really simple and easy to make. For Gluten Free, buy 100% corn Tortillas, or your favourite gluten free wrap.

Here’s how:

Preheat the oven to 375°.  While the oven is preheating, chop what ever veggies and or meat you are putting in your quiches.  I  usually do vegetarian, with saugages or bacon on the side, but you can add chopped cooked bacon or ham to your quiches for added flavour if you like.  In a medium fry pan, sautee your veggies for a few minutes to soften slightly.

Quiche Loren

 ¼ cup  finely chopped ham ,  1 tbsp. Chopped green onion , ¼ cup shredded cheddar,                                                                         1-tbsp diced  green pepper , 1 tbsp. Sliced  fresh mushrooms   salt and pepper

Broccoli & Cheddar

Equal parts fresh finely chopped broccoli   and grated sharpe aged cheddar, like Balderson.  Salt and   a sprinkle of  cayenne pepper to taste

Zucchini

Equal parts finely sliced and quartered zucchini,  diced vadalia onion, sweet bell peppers and   and grated sharpe cheddar.  Salt and grated balderson old cheddar & Monteray Jack cheeses

Mix your custard:

Basic mix for quiche is 1 egg to every ½ cup of ½ & ½ cream.  This can be mixed with any combination to formulate a quiche.  When putting together the pie it is important to have the oven preheated and for eggs to rise and liquid is filled to the rim.

2  large eggs

1 cup half & half

= one  quiche or  3-4 mini quiches

Bake quiche at 375° until set (35 -45 minutes)

For the crust:

Use your favourite pie dough recipe for the crust or for my mini quiches, for a healthy alternative,  I used Demsters Ancient grains small tortilla wraps, but any small tortilla wraps will work. Spray small ramekins with cooking spray, turn one bowl upside down to use as your form, or find a similar sized little fruit bowl for this.  One at a time,  microwave each tortilla for 15 seconds and quickly mold warm tortilla centred over your inverted dish, pressing lightly so the warm tortilla molds to the dish,  then transfer your molded tortilla to your greased ramekin.  Put your crust filled ramekins on a baking sheet and  fill with your standard quiche ingredients,  with a small spoon add some grated cheese and then the veggies and then a little more cheese on top first then pour in your custard, filling to the rim.  Sprinkle with a little sweet paprika  then bake in a preheated 375 oven for approximately 35-45 minutes, should be puffed and not wet at all on top.  Remove the baking tray from the oven and your little quiches should lift right out of the custard cups and onto your serving plates.  Serve with a few slices of crispy bacon or sausages and a little garnish of  chopped tomatoes and avacado.

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On November 12, 2018
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