Mini Breakfast Quiches

Mini Breakfast Quiches

Mini Breakfast Quiches Ingredients:

24 (2 inch) frozen mini tart shells
6 slices bacon
6 eggs
1 1/2 cups heavy cream
1/4 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded Cheddar cheese
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup cubed fully cooked ham
1/4 cup salsa
1/2 cup shredded Cheddar cheese

Mini Breakfast Quiches Instructions:

Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside. Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.

Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

Crustless Quiche

This quiche makes it own crust. It is quick and easy to make, and is delicious hot or cold served with crusty bread and a green salad.


4 eggs
1 cup (250ml) skim milk
1 cup (250g) full-cream natural yoghurt
2 tablespoons wholemeal flour
1 cup (250g) ricotta cheese
½ cup (50g) chopped spring onions
120g (4oz) mushrooms, sliced
1 medium tomato, diced
330g (12oz) can asparagus, drained