These adorable mini egg quiches are easy to make and full of great flavor!
This month for SRC I was assigned to the fun blog, Living the Gourmet. This blog was started by Catherine in order to pass recipes down to her children. Aww! Her daughter, Tammy, contributes recipes and son Michael does reviews and interviews for the blog. It’s truly a family affair! When I was looking through the archives, I found several tempting choices, including Feta and Jalapeno Corn Muffins, French Apple Tart, and these Mini Egg Quiches! Obviously… quiche won. 🙂
These quiche are much easier to make than the traditional variety. The “crust” is merely sandwich bread. SO smart! And the filling is totally customizable, as all good egg/quiche dishes should be. Here I stuck with Catherine’s suggestions: Parmesan, sundried tomato, garlic, and herbs. I also threw in some spinach for good measure. Ben and I enjoyed these for a light dinner with smoothies, but I think they’d also be fantastic for brunch, breakfast, or even a snack. They’re portable, tasty, and cute! What more could you ask for? Enjoy!
Mini Egg Quiches
from Living the Gourmet
- 5-6 slices soft bread, edges trimmed [I used oatmeal bread]
- 4 eggs
- 1/4 cup sundried tomatoes, chopped [I used the dried ones from Trader Joe’s]
- 1/4 cup spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1 clove garlic, minced
- 2 scallions, diced
- 1 teaspoon dried parsley [I used dill]
- 1/2 teaspoon baking powder [I accidentally left this out and they were fine]
- freshly ground black pepper
Grease 10 wells of a muffin tin with cooking spray. Preheat oven to 350 degrees F.
Flatten bread with a rolling pin or your hands, then press it into the muffin wells, using about 1/2 of a slice for each. Bake the bread for 5-7 minutes, until just crisp. Remove from oven and let cool completely.
In a medium bowl, whisk eggs. Fold in tomatoes, spinach, Parmesan, sour cream, garlic, scallions, parsley, baking powder, and pepper.
Divide the egg batter between the muffin wells. Bake for 25-30 minutes until set.
To see what my other Secret Recipe Club pals made this month, check out the links below!