Looking for an easy morning..even a make ahead dish? These simple yet tasty little Morning Quiche are perfect for a morning meal, midday snack or for a brunch/fellowship meal.
They also are so super simple to make:
3 slices bread
1/2 cup shredded cheese (your choice)
1 cup milk
1 teaspoon nutmeg (any season you like will work)
1 pinch pepper and salt
Filling – you can add anything you want. This morning we had two types. The first batch had carrots and onions. The second batch had my tabbouleh (yes – I had a small amount left over and wanted to use it).
Only your imagination can limit the combinations. Of course, you don’t have to add anything to them at all. Just the cheese and egg mixture makes wonderful snack bites.
Preheat oven to 375 degrees. Lightly grease 12 muffin tins.
Trim or cut bread into circles. I use a small glass or biscuit cutter. Each slice of bread will make four circles. Not rocket science, you can even tear off the crust and stuff in the muffin pan. Place circles in bottom of muffin tins.
Add the cooked mixture that you have allowed to cool to room temp, along with the cheese to each muffin tin.
In a bowl, combine milk, eggs, seasonings, salt and pepper. Pour over the mixture – dividing between the muffin tins.
Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a Quiche comes out clean.
These little Morning Quiche are the perfect size to put with a sausage patty on an English muffin! 🙂
These freeze well… just thaw out in fridge over night and warm in the morning in your microwave.
By the way… the ones with the tabbouleh were the best to me! Who would have thought???