Mini quiche Recipe

Categories: Recipes

Mini quiche Recipe

Mini quiche

Mini quiche. Serve slightly warm or at room temperature. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms.

Ingredients

You need of I large container of plain, low fat yogurt
You need 1 block of Swiss cheese (6 oz)
You need of Broccoli crown
It’s of Breakfast sausage or a ham steak
It’s 4 of eggs
It’s of Pre made pie dough

Steps

Empty the container of yogurt into a large bowl. Add the 4 eggs and whisk contents of the bowl with a wire whip..
Shred the block of cheese on a box grater. Add 3/4 of the cheese to the egg mixture. (Reserving some cheese to garnish the top of the mini quiches).
Brown the sausage until cooked through the center. Drain grease on a paper towel. Cut sausage into bite sized pieces when cool..
Cut the broccoli crown into florets. Steam broccoli in a sauce pan with an inch of water until fork tender. Drain in a strainer. Cut into small chunks..
If using pre cooked ham steak, instead of sausage, cut ham steak into cubes..
Add meat of choice and broccoli to yogurt/ egg/ cheese mixture. Stir..
In roll the pre made pie dough on the counter. Press the rim of a glass into the dough…cutting small circles of pie dough to press into 12 muffin cups..
Spoon the egg mixture evenly into the 12 muffin cups.(filling cups 2/3 full) Sprinkle the remaining cheese over the 12 muffin cups..
Cook at 350 degrees until puffed and golden brown in color. (Approx 15-25 min).
Remove from muffin tin and freeze for a quick breakfast on the go..

To make PERFECT mini quiches use the Cream Cheese Tart Shells recipe on this site and also the Basic Quiche by Shelley. I placed a tiny cube of pepper jack cheese a tiny piece of canned mushroom and a tiny tear of frozen spinach (defrosted) in each cup then filled with the egg mixture.. The thinner (and lower fat) the milk is, the flimsier the mini quiches taste. For the best tasting mini quiche, however, use a combination of milk and heavy cream- or simply use half-and-half. Using just heavy cream produces an overly thick filling.

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