Wednesday, January 13, 2010

Mini Quiches

Quiche is just a fancy French name for baked scrambled eggs, as far as I'm concerned. Most quiches have crusts; without a crust it's considered a frittata (Italian).
This particular recipe is made with spinach and sweet potatoes. You can go all vegetarian or add turkey bacon on top. If cholesterol is not a concern, or you wish to splurge, go all the way with real bacon. Either way, you'll find this a fun and easy way to serve breakfast or brunch to guests. It also works great for your own on-the-go breakfast. Make it in advance, put it in the fridge, then a quick reheat in the microwave in the morning, and you're out the door. Better yet, take it to work for a healthy lunch!

3/4 c. lightly packed shredded sweet potato
1 c. lightly packed chopped fresh spinach
6-8 strips of turkey bacon, cooked and crumbled
1/3 c. shredded Swiss cheese
1/4 c. diced sweet onion
2 T. cornmeal
2 T. flour
1 t. dried basil
1/4 t. salt
1/4 t. pepper
5 eggs
1 c. soymilk (I use 1/2% or 2% milk)

Preheat oven to 350 degrees.

In a large bowl, toss together sweet potatoes, spinach, turkey bacon, cheese, onion, cornmeal, flour, basil, salt, and pepper.

Spoon mixture evenly into cups of well-greased/nonstick muffin pans. (I do both.)

In a bowl, (you may use the same one for ease in clean up) whisk together eggs,and milk until smooth.
Pour mixture evenly over sweet potato-spinach filling in cups.

Bake for 20-25 minutes or until center is set.

Remove from oven and let cool on a wire rack for 5 minutes.

Turn quiches out onto rack and turn upright until ready to serve.

Great right from the oven!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns


Carla said...

This sounds yummy! I'm trying it...

Cristie said...

I agree, quiche is a wonderful, - AND EASY, - food to feed guests. I usually bake two quiches, one for brunch or a light dinner and the other to take as indiviudal slices that I can re-heat at work. I've found that my kids enjoy chopped broccoli in quiche a bit more than spinach, but I love them both.