Many Minis
November 25th, 2008 by Michele
It dawned on me this morning that ours is a household of minis. In addition to our vehicles (a minivan and a Mini), there are other minis. My husband and I are both foodies, and thus, a couple of our children are mini-foodies. They love to cook and critique new foods, be it at a restaurant or home. We also have a mini-farm, with 15 egg-laying hens in a backyard coop.
When you have mini-foodies and a mini-farm, you sometimes need to find recipes that combine the two, which was the case last week. With our chickens hitting a daily high of 9 eggs, I decided that we needed to make a dinner that incorporated eggs. As two of the kids are on a cooking streak, I wanted to find a dinner that would allow for two assistant chefs.
Enter mini-quiches. There would be plenty of chopping, egg cracking, cooking, shredding, and blending to keep everyone busy. Plus, each person could create his or her personal mini-quiches, so everyone would be happy. A winner of a meal!
With a dozen mini-quiche and four diners, there were some leftovers, which reheated very nicely for breakfast on a different day. Perhaps this recipe could be considered a mini-victory for me.
Mix and Match Mini-Quiches
FIllings:
splatterless bacon, crumbled
baked deli ham, diced
crimini mushrooms, sliced and sauteed
red bell pepper, diced
sweet onion, diced
shredded swiss cheese (or cheese of your choice)
Base:
12 eggs
1/4 cup skim milk
1-1/2 tsp. onion powder
salt and pepper
Preheat oven to 350. Prepare all desired fillings. In large mixing bowl combine eggs, milk, onion powder, salt, and pepper, and whisk well. Spray 12 cup muffin pan with nonstick cooking spray. Place desired toppings for each mini-quiche in individual cups. (Do not fill more than half full with toppings.) Using a ladle, fill muffin cup to brim with egg mixture.
Place muffin pan in oven, and bake for approximately 25 minutes, or until top is golden and egg is set.
