Mother's Day Mini Quiche - FOX 32 News Chicago

Mother's Day Mini Quiche

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(WJBK) - Busch's Mother’s Day Mini Quiche
Yield: 6-8
These easy and delicious individual quiches are a great way for the kids to make a nice breakfast for Mom (with a bit of adult assistance).  We like to use 8 ounce wide mouth canning jars so that they easily be stored or added to a picnic basket by simply screwing on the lid.

Ingredients:
1-2 tablespoons softened butter
½ cup dry breadcrumbs
½ cup onion, chopped
12 eggs, beaten
¾ cup Half and Half
½ teaspoon sea salt
Freshly ground black pepper
3/4 cup grated or crumbled cheese (see options below)

Directions:
1. Preheat oven to 375 degrees.
2. Use the softened butter to grease the inside surface of eight half pint canning jars, oven safe custard cups, or ramekins. You will have about 1 ½ tablespoons of butter left when you are done.  Add some breadcrumbs to each container.  Turn and shake each one so that the breadcrumbs coat the entire interior surface of the jar.
3. Heat the remaining butter in a skillet over medium heat.  When the butter is melted and the foaming subsides, add the onion to the skillet with a pinch of salt.  Saute the onion for about 5-8 minutes or until it is very tender and lightly browned.
4. Prepare remaining ingredients for any of the variations below.
5. Using tongs, portion out the onion and other vegetable ingredients into the jars. The cups/jars should be mostly filled with vegetables and fillings.
6. Combine the beaten eggs, half and half, salt, and pepper.  Evenly divide the egg mixture between the baking cups/jars. Top with approximately 1 tablespoon of cheese per serving. Using a fork or spoon, carefully stir the contents of each cup/jar so that the cheese isn’t just resting on top.
7. Place the cups/jars on a baking sheet and bake for 20-25 minutes. When tops are browned, they are done.
8. Remove from oven and let cool. If you used jars, you can put the lids on once they are cool enough to touch. Store egg cups in the refrigerator until ready to eat. They will keep up to five days.

Variations:
Asparagus & Swiss

1 bunch fresh asparagus, washed, tough ends removed and cut into ½” pieces
¾ cup Shredded Swiss Cheese
Add the asparagus to the pan with the onions during the last 2-3 minutes of cooking.  Saute the asparagus with the onions until it is slightly tender.  Proceed with the recipe, using the shredded Swiss as the cheese.

Spinach, Sun Dried Tomato & Feta
3 cups fresh spinach, washed
½ cup minced sun dried tomatoes
¾ cup crumbled feta cheese
Add the spinach to the pan with the onions during the last 3-4 minutes of cooking.  Saute until the spinach is wilted.  Stir in the sun dried tomatoes.   Proceed with the recipe, using the crumbled feta as the cheese.

Spinach Bacon & Parmesan
3 cups fresh spinach, washed
½ cup cooked bacon, minced
¾ cup shredded parmesan cheese
Add the spinach to the pan with the onions during the last 3-4 minutes of cooking.  Saute until the spinach is wilted.  Proceed with the recipe, using the crumbled feta as the cheese and adding the bacon with the toppings.


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