If you’re the sort of person who rushes out the door for work in the morning and either skips breakfast, eats en route or breakfast on the go, then this recipe is for you.
It’s fast, easy, and this recipe can easily offer you a healthy breakfast for the entire week.
These mini quiches freeze well so go ahead and make a double batch, keep what you need in the fridge and freeze the rest.
I created a video to walk you through the process including a number of preparation tips not discussed in this post.
How Many Mini Quiches Should You Eat?
This depends on more factors than I could list here, but here are my simple guidelines:
If you weigh less than 120 lbs you might find one or two quite filling.
For most people two would be about right.
For a bigger guy, someone who is highly athletic, three or more.
How to Serve
These mini quiches taste great right out of the oven, reheated on medium in a microwave, or even cold.
Get creative and have them with a small salad, some cooked or raw vegetables, a serving of fruit and a handful of nuts.
And by the way, these make a great protein option at lunch and are a perfect healthy snack option for late morning or early afternoon.
Mini quiche with cherry tomatoes and fresh alfalfa sprouts.
Bake Variety Into Your Week
I’m sure you’ll love this recipe and you might want to make it often. To keep your taste buds tantalized use a variety of ingredients, e.g.
Chopped kale leaves (stems removed);
Grated zucchini, carrots, or chopped broccoli;
Diced roasted potatoes or sweet potatoes (these will need to be cooked ahead of time);
Fresh corn or peas (or if frozen defrost first);
Any type of fresh herbs, e.g. chopped basil, oregano, thyme;
Dried spices like chili powder or flakes, cumin, turmeric;
Add some heat with a Jalapeño pepper, and’
Instead of bacon add some peamale bacon (aka Canadian bacon), diced ham, turkey or chicken.
I think you get the idea – you could add almost anything to make a delicious quiche.
Muffin Tins or Pie Tins?
I like the 12 slot muffin tin option, but it might be easier to use a 6-slot tin, one that holds up to two eggs per mini quiche. You can also use a regular pie tin and cut the quiche into a serving size that suits your needs.
And there you have it: quick, easy, and no more excuses for not having time to make breakfast.
Make up a batch or two of this recipe one evening. Pack up a couple of mini quiches with some vegetables and maybe some healthy oatmeal in a to-go container, ready to grab out of the fridge on your way to work in the morning.
Pre-heat the oven to 375°F and place a rack in the middle of the oven.
Peel and finely chop the onion.
Wash the red pepper, cut in half and remove the seeds and stem. Slice thinly and then chop as finely as possible.
Crack all of the eggs into a large bowl. Add the salt, pepper and any other herbs or spices. Whisk well.
Lightly grease a non-stick 12-slot muffin tin with olive oil, butter or coconut oil. Also spread a bit of oil across the surface of the tin so that any spill over won't stick.
Equally portion the onion, red pepper, spinach, chili and bacon into the muffin tin slots.
Carefully pour the egg mixture into each muffin slot leaving a bit of room from the top. Pour less than needed in each one to start and top up with whatever is left over.
Top each mini quiche with the granted cheese.
Cook for 15-18 minutes. Check with a fork or meat fork to see if the quiche is dry in the middle. If it's still a bit moist you can removed them from the oven as the quiches will continue to cook for a few more minutes.
Let cool 5-10 minutes and carefully remove from the tin. Use a silicon or rubber spatula to not scrape the non-stick pan.