Guys can we just talk about how fantastic brunch is? It’s definitely one of my favorite meals of the day. You can get it until 3pm at most restaurants on the weekends and it almost always includes booze. It’s the best time to get together with your friends and cure your hangover at the same time. I wish I could have brunch like this everyday but *sigh* it’s not reality lol. The nice thing about quiche is they stay in the fridge very well. I love making them on the weekends and then having it during the week for a quick, healthy, and satisfying breakfast. So even though you can’t have the nice boozy brunch during the week you can make your morning meal a little better with these quiches. The combinations are seriously endless and it’s sooooo easy to make! I will be making these on Saturday for thefeedfeed snapchat takeover so make sure to follow along to see all the steps live! I’m so excited to be doing the takeover and more excited for eating these little babies afterwards. 😉
The recipe below is for all four different flavors but you can always mix it up and make the one you like the most…the bacon one seems to be the top contender in my house. Go figure!
*Makes 4 Mini Quiche
- 6 large eggs
- 1 1/2 cup half & half (whole milk works too)
- Roll out pie crust, only need 1 (I use this one from Pillsbury)
- 1 cup feta cheese
- 1 cup freshly shredded manchengo cheese
- 1/2 cup chopped baby kale (regular kale is fine too)
- 1/2 cup chopped baby spinach
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 cup (roughly) mini heirloom tomatoes, diced
- 1 cup (roughly) of mini orange,yellow, red tomatoes,diced (any variety works well)
- 1/4 cup diced bell pepper
- 3-4 pieces of turkey bacon cooked and crumbled
- Pinch of sea salt for each quiche
- 4 mini pie dishes (these are the ones I have)
- Preheat oven to 355F
- Take the pie crust out of the fridge and let it get to room temp, about 10 minutes.
- In a large bowl wisk the eggs together with the half & half, salt, and pepper. Set aside.
- Roll out the crust on to a lightly floured surface and stretch out any thick parts so its all even.
- Place one pie dish upside down on the dough and cut out a round shape around the dish. Repeat this 3 more times.
- Place each crust into the dish and press it in firmly so there is no trapped air underneath.
- For this recipe there are 4 different flavors, so the ingredients in each quiche will be different. See the images for examples.
- Add spinach, red tomatoes, and 1/2 cup of feta for the first quiche.
- For the second quiche add the baby heirloom tomatoes, bacon, 1/2 cup feta, and parsley.
- The third one add in the baby kale, heirloom tomatoes, 1/2 cup manchengo, and basil.
- For the lat quiche add in the bell pepper, yellow/orange tomatoes, and remaining 1/2 cup of manchengo.
- Pour the egg mixture into an easy to pour cup. I like to use the Pyrex measuring cup with the handle.
- Pour an equal amount of the mixture into each quiche. Sprinkle with sea salt. There won’t be any liquid leftover don’t worry 🙂
- Place the quiches in the oven on a middle rack for 25-30 minutes until crust is lightly golden.
- Halfway through the baking add sliced tomatoes on top for decoration if you desire, this is not necessary.
- Let them cool slightly before serving but still warm. Enjoy!
NOTE–>The quiches may have risen a bit during baking, this is normal it will go down after about 10 minutes of cooling.
Photos by Bora Images