This is so not an allergy friendly recipe. We’ve got dairy, eggs, and gluten. About the only thing it’s missing is nuts. Anywhoodle, I saw a photo on Pinterest for mini-quiches. I didn’t even bother to go look at the recipe because I knew exactly what I wanted to make of my own. The only thing I eventually looked at the recipe for was the baking time. This is also the recipe with which I christened my new-to-me stove. Lovely. By the way, I am *so* guesstimating on the amounts. Except for the eggs. I know exactly how many eggs I used. Materials:
- 12-cup muffin tin (you could go smaller or bigger, but I think these are the perfect size for this kind of thing)
- Bowl to mix eggs in (preferably with a pouring spout)
- Whisk with which to mix eggs
- Pan to fry up bacon and wilt spinach (I used the good old electric fry pan I’ve semi-inherited from my mom for this)
- Tongs to move around bacon and spinach
- Kitchen shears
- Bowl to mix filling (you can use the same bowl for the eggs, but I’d do the eggs second and wash it out before doing the eggs)
- 6 eggs (seriously, the only hard number for sure and even then you could probably add one more in)
- 1/4 cup of heavy cream (really, enough to stretch out the eggs to fill all of the tins)
- 1/4 cup of bread crumbs
- 3-4 handfuls of fresh lettuce
- 8 oz. of uncooked bacon (which you will then cook down, but I cooked the whole 1 lb package, so there may have been more)
- 4-6 oz. shredded mild cheddar cheese
- Seasoning for eggs of choice
Instructions: Preheat oven to 350 degrees. Cook the bacon and reserve 1 tablespoon or so, maybe 1 1/2, of grease in the pan. When cooked to your preferred consistency (I like mine still chewy), remove the bacon from the pan and set on a paper towel to drain–and put a plate under the paper towel because the grease will totally leak through and I refuse to be responsible for you messing up your counters.
Wash the fresh spinach and thoroughly dry it. Wilt it in the still hot pan with the bacon grease. Spinach goes down to nothing, so if you want a fair amount, really pack in the unwilted leaves. In one bowl, pour in the bread crumbs. Once the spinach is wilted down to nothing, remove it from the pan and place it on top of the bread crumbs. The bread crumbs will then absorb the extra bacony goodness of the grease coming off of the spinach. Let sit for a minute or so and then, using the kitchen shears, cut up the amount of bacon you want to use into chunks and place in the bowl with the bread crumbs and spinach. Dump in the shredded cheese. Thoroughly mix all of the filler so you’ve got a balance between the bacon, spinach, and cheese.
Now for the muffin pan. If it is a non-stick pan, you will likely not need added greasing between the non-stick finish and all of the bacon grease that’s in this dish. If it’s an old pan, maybe a little bit of non-stick spray couldn’t hurt. Evenly divide the filling into tins. Futz around if you need to to make it even.
In the second bowl (or the first bowl that you’ve now washed and dried after emptying it of filling), beat together the 6 eggs, the cream, and your seasoning of choice. That may be as simple as a bit of salt and pepper, but I went with Lake Shore Drive Seasoning from The Spice House. Pour the egg mixture over the filling mixture in the tins so it fills the cups between halfway and 3/4s of the way. The egg mixture will really puff up so you do not want to fill it to the top, and you don’t really have to worry about covering everything.
Place the muffin pan in the hot oven and bake for 20-25 minutes. The darker your pan, the less time you need to bake them. If, after the 20-25 minutes, they’re not a golden brown, check to see if they’re actually done by sticking a toothpick into the center. If it comes out with gooey egg attached to it, not only are your mini-quiches not done, but your oven may be broken. With that happy thought, enjoy as breakfast, lunch, dinner, or any combination thereof!