It dawned on me this morning that ours is a household of minis. In addition to our vehicles (a minivan and a Mini), there are other minis. My husband and I are both foodies, and thus, a couple of our children are mini-foodies. They love to cook and critique new foods, be it at a restaurant or home. We also have a mini-farm, with 15 egg-laying hens in a backyard coop.
When you have mini-foodies and a mini-farm, you sometimes need to find recipes that combine the two, which was the case last week. With our chickens hitting a daily high of 9 eggs, I decided that we needed to make a dinner that incorporated eggs. As two of the kids are on a cooking streak, I wanted to find a dinner that would allow for two assistant chefs.
Enter mini-quiches. There would be plenty of chopping, egg cracking, cooking, shredding, and blending to keep everyone busy. Plus, each person could create his or her personal mini-quiches, so everyone would be happy. A winner of a meal!
With a dozen mini-quiche and four diners, there were some leftovers, which reheated very nicely for breakfast on a different day. Perhaps this recipe could be considered a mini-victory for me.
- splatterless bacon, crumbled
- baked deli ham, diced
- crimini mushrooms, sliced and sauteed
- red bell pepper, diced
- sweet onion, diced
- shredded swiss cheese (or cheese of your choice)
- 12 eggs
- 1/4 cup skim milk
- 1-1/2 tsp. onion powder
- salt and pepper
- Preheat oven to 350.
- Prepare all desired fillings. In large mixing bowl combine eggs, milk, onion powder, salt, and pepper, and whisk well.
- Spray 12 cup muffin pan with nonstick cooking spray.
- Place desired toppings for each mini-quiche in individual cups. (Do not fill more than half full with toppings.) Using a ladle, fill muffin cup to brim with egg mixture.
- Place muffin pan in oven, and bake for approximately 25 minutes, or until top is golden and egg is set.