Wednesday, October 26, 2011

Mini Quiches

I am sitting at my desk trying to focus on work, but it is just not happening. The weather outside isn't helping, and I am sleepy.  By the way, my hands smell like onions, and I shall tell you why.  Today at work we had a going away party for a fellow co-worker. I have only known the woman leaving for a couple weeks and honestly I am going to miss her.  She is a wonderful lady and fun to work with. I was looking forward to getting to know her more, but I will just have to wait until we meet again.

Anyways, we had a brunch party for her, so we made delicious breakfast foods (which is one of my favorite meals).  I contributed to this meal by making mini quiches, and they were amazing.  I found the recipe, and I changed it a little. If you like breakfast and/or quiches, you should try this recipe out.  I think it is a new favorite in my book.

Mini Quiches
  • 12 slices bread
  • 1/2 onion, chopped
  • 1/2 of a head of broccoli, chopped 
  • 1/2 cup shredded Swiss cheese
  • 1 cup milk
  • 4 eggs
  • 1 teaspoon medley of herbs-basil, chives, oregano, etc. I use Persian blend from Penzey's 
  • 1 pinch black pepper
  • 2 shakes of salt


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins. 
  2. Saute the onion and broccoli a frying pan until onion is translucent and broccoli is tender. 
  3. Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion, broccoli and shredded cheese evenly between the muffin tins.
  4. In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
  5. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean. 

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