Oh my noms, these mini quiches are so addicting – especially since they take almost no time to cook and very little to prep. I’ve found myself making these a couple of times a week now as they’re perfect for breakfast on the go, and even better as an afternoon protein-packed pick-me-up. This recipe makes about 12 mini quiches (full cupcake size), so I typically will make the first round of 6, then store the remaining mix for the next morning’s breakfast in the fridge. Since summer is slowly winding up, I am so looking forward to using this recipe even more in the fall for brunches with friends and maybe even for a shower or two 🙂
I got this cupcake maker from Hobby Lobby, (similar ones available here & here), and so far have been super impressed with how it works. I definitely recommend placing it on your stovetop when in use (better safe than sorry – ya never know, y’all!). If the one you’re using is similar to mine, be sure to follow instructions and wait to plug it in until all the mix has been added and you are ready to start baking your little quiches just by following 6 easy steps! (Full list of kitchen tools provided at the end of the post along with a printable/pinable recipe card!)
For these quiches you will need:
1/2 Cup of 1-2% Milk
Handful of Spinach Leaves
Dash of Black Pepper
Red Chili Pepper (as much or as little as preferred)
Shredded Cheese (I use the Mexican Cheese Mix)
Step 1: Create a flat layer in each cup using your bacon bits. This bottom layer will make it much easier to remove the quiches from the cupcake maker and generally helps to hold each quiche in tact.
Step 2: Combine the milk and eggs with your whisker. Cut the spinach leaves to preference and add to mixture along with 1/2 to 3/4 can of tomatoes and green chilies.
Step 3: Add a dash of black pepper, and desired amount of red chili pepper to the mixture (I love the extra flavor this gives the quiches, but feel free to leave it out or substitute your favorite spices here)
Step 4: Begin adding 1/4 cup of the mixture into each cupcake holder. Once complete, sprinkle shredded cheese on top of each and close the mini cupcake maker.
Step 5: Set a timer for 10 minutes and plug in the unit. (Optional: Store extra mixture in sealed mason jar in fridge)
Step 6: Once the timer goes off, open the unit to check on your quiches. If it looks like they need more time, close it and allow them to cook for 1-2 more minutes. Unplug the mini cupcake maker and scoop out the quiches using a large serving spoon, or a wooden spoon – serve & enjoy!
Printable/Pinable Recipe Card Below:
Kitchen Tools Used in this Recipe: KitchenAid Batter Bowl; Mason Jar with Lid; Mini Cupcake Maker (Similar ones available here & here); Measuring Cup Set; Marble Pastry Board; Ramekin Bowl; & Knife Set