Individual Breakfast Quiche Recipes

INDIVIDUAL QUICHE

Individual Quiche image

This filling and flavorful dish requires only a minimal amount of preparation. Don't limit this egg dish to breakfast, it also makes a delicious light lunch or dinner.-Laura Stoltzfus, Leola, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1/4 cup bulk pork sausage
1 egg
1/3 cup milk
Dash each salt, pepper and ground mustard
1 slice bread, crusts removed
1 green onion, sliced
1 tablespoon shredded cheddar cheese

Steps:

In a small skillet, brown sausages; drain. In a small bowl, beat egg, milk, salt, pepper and mustard; set aside. Cube bread; place in a greased 8-oz. custard cup. Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 257 calories, Fat 16g fat (6g saturated fat), Cholesterol 216mg cholesterol, Sodium 533mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.

CRUSTLESS INDIVIDUAL BREAKFAST QUICHE

Crustless Individual Breakfast Quiche image

Slice a cooked potato into the bottom and you won't miss the crust in this delicious, healthy breakfast!

Provided by The Miserable Gourm

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs
1 cup egg white
1/2 cup cooked crumbled Italian sausage
1 small onion, diced
1/2 bell pepper, diced
2 large mushrooms, diced
2 tablespoons salsa
1 cup shredded fat-free cheddar cheese

Steps:

In a large pan over low heat, cook onion over low heat until softened. About two minutes.
Add pepper, cover and cook an additional two minutes.
Add sausage, mushroom, and salsa. Put lid back on and turn off heat.
In a large bowl, beat eggs and egg white until frothy.
Stir in salsa.
Add cooled vegetables and stir,.
Generously spray a muffin pan with cooking spray.
Pour 1/2C of mixture into each muffin cup.
Add a healthy pinch of cheddar cheese to each cup.
Top with an additional tablespoon of the egg mixture to evenly distribute the rest over the cheese.
Bake in a 350 oven for approx 20 minutes.
*You can bag individually and freeze for later use.
* You can use a regular cupcake pan for smaller portions. I would adjust the cooking time to 12-15 minutes.

Nutrition Facts : Calories 66.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 135.9, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 8.1

EASY CRUSTLESS MINI-QUICHES

Easy Crustless Mini-Quiches image

These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.

Provided by zoe85

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup cooked broccoli (chopped)
12 slices cooked bacon
1 cup shredded cheddar cheese, any variety
6 eggs
1 cup heavy cream

Steps:

Preheat oven to 350. Spray muffin cups lightly with Pam.
Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
(Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
These can be refrigerated and microwaved, works well for a fast breakfast.

Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2

MINI QUICHES

Mini quiches image

Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them

Provided by Lulu Grimes

Categories Afternoon tea, Buffet, Lunch, Snack

Time 1h20m

Yield Makes 18-20

Number Of Ingredients 8

Ingredients

300g shortcrust pastry
plain flour , for dusting
4 rashers back bacon , fat trimmed, chopped
oil , for frying
100g gruyère cheese , grated
2 medium eggs
125ml double cream
18-20 mini tartlet tins

Steps:

Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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