These mini quiches are a great appetizer before dinner, for taking to a moms' playgroup or for when unexpected guests come over. You don't need to run to the grocery store to find ingredients; you probably have these staples in your fridge at home most days. My kids LOVE them, and they are easy to reheat and also to take on the go!
Ingredients
| 4 | eggs |
| 1 1⁄4 cup | Stonyfield organic reduced fat milk |
| 2⁄3 cup | shredded cheddar cheese |
| 8 slices | bacon |
| 4 slices | whole wheat bread |
| 1 pinch | black pepper |
Directions
- Preheat oven to 375 F.
- Cut out small circles of whole wheat bread in size of muffin-pan bottom. You can get about 3-4 circles per slice of bread. I use a dipping-sauce trivet that matches in size as a guide.
- Line bottom of muffin pan with whole wheat bread circles.
- Cook bacon and cut into small pieces; divide equally between muffin cups.
- Combine eggs, milk, cheddar cheese and pepper in a mixing bowl and combine with wire wisk.
- Pour mixture over bacon in the muffin pans.
- Cook in preheated oven for approximately 25 minutes or until a toothpick comes out clean when inserted.
- Allow quiches to set for 2 minutes and remove carefully from pan.
Serve hot. Yields 12.
Tips
You will need a 12-count ceramic muffin pan; it does not need to be lined or greased. If you do not use ceramic baking pans, a nonstick metal or lined metal pan can substitute.
You can also find my recipe on the Stonyfield website here for more information about yogurt and product substitutions. Enjoy!
Jeanine Ludwikowski is a fun-loving mom of two living in the Philly burbs. You can follow her on Facebook or Twitter. This post is adapted from her blog, Mommy Entourage.
