Miniature Vegetable Quiches with Bacon and Cheese

I have a complex about things in miniature form.

photo 1

Everything just seems so much cuter when it’s miniature.

Does this complex come from being {somewhat freakishly} tall {especially while wearing heels}? I’m not sure. Ask my therapist. His name is Jose Cuervo.

So my amazing hair dresser told me about these mini quiches, and how wonderful they are because you can make a batch on Sunday and then you’ve got hot breakfast all week — just stick them in the microwave for a few seconds and voila — breakfast is served. Why I never thought of mini quiches is beyond me, but I am SO glad my eyes have been opened. These are SO good. And why did I just use all caps twice in a row on the same word?

An added bonus is how customizable these are — leave out the veggies you don’t want, add more of the ones you do. Sausage instead of bacon, feta instead of cheddar…the options are endless, and I’m thinking my Sunday routine will now consist of throwing together a batch of these babies and experimenting away.


  • 6 eggs, beaten — I recently started using organic, cage-free
  • 1 cup egg whites — also organic
  • 2 red peppers, chopped
  • 1 green pepper, chopped
  • 1 teaspoon salt
  • dash of pepper
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • a handful of spinach, stems removed (maybe a cup? I eyeballed it)
  • about 10 or so button mushroom, roughly chopped
  • 1/2 cup or so of shredded cheddar cheese
  • 6 slices of bacon, turkey or regular bacon is fine

*The original recipe called for chopped onion AND green onion to sprinkle on top of the quiche. As we all know, I hate onion so I did neither. I won’t hold it against you if you want some in yours though.


Preheat oven to 350F. Spray muffin tin(s) with cooking spray and set aside.

On a sauce pan over medium heat heat the oil and add the veggies except the garlic and spinach. Cook for 3-5 minutes. Add garlic cook for a further 2-3 minutes. Add the spinach at the very end just until wilted but not soggy.

photo 3

While veggies are cooking, layer some paper towels on a microwave-safe plate and then add the bacon. Microwave until crispy (about 2 or 3 minutes). Chop into small pieces and throw them into the veggie mixture.

In a bowl mix regular eggs, egg whites, and most of the shredded cheese. Save some to sprinkle on top of the mini quiches.

Now you’re ready to assemble the quiches. An important note: if your veggies have any extra liquid in the pan (either oil or whatever cooked out of the veggies), I would drain that out. I didn’t the first time and my quiches came out a little soggy on bottom so I had to flip them upside down an broil for a couple minutes to get all sides crispy.

Divide veggie mixture between the muffin tins. Top veggies with 3-4 tablespoons of the egg mixture. Sprinkle each quiche with a small amount of cheese.

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Bake for 20-25 minutes.

Let cool in the pan for about 5 minutes. Run a small knife alongside each quiche to release it from the pan. Serve warm or store in an airtight container so that you can reheat for breakfast/lunch throughout the week.

Yields: Well, technically it should make about 16-18 quiches, but I only have one muffin tin, so I only made 12. As it turns out, quiche rises. Kinda like real muffins. So if I had another muffin tin, I would definitely make my quiches smaller so they don’t over flow the pan.

Recipe adapted from: Eat Good 4 Life


2 thoughts on “Miniature Vegetable Quiches with Bacon and Cheese

  1. Pingback: Miniature Breakfast Stratas | Peonies and Pomegranates

  2. Pingback: {Healthy} Chocolate + Peanut Butter + Banana Protein Milkshake | Peonies and Pomegranates

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