Does the idea of making or eating a quiche make anyone else feel really fancy and sophisticated? Just me? Okay.
Well, I am feeling fancy and full after making this super amazing, easy mini quiche recipe! I found the recipe thanks to my girls Polly and Rachel, who wrote my favorite new cookbook, From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing
It was quick, easy, and super delicious! It’s also a super versatile recipe and you could substitute in any other ingredients you want. I did bacon, spinach, and cheddar cheese.
It also made plenty to freeze so that I can take them with me to work for breakfasts the next couple of weeks. I am planning on making this a frequent flier around our house!
Basically, you cook up some chopped bacon. You dice up some spinach. You take a store-bought pie crust and cut out little circles to put in the bottom of each mini muffin pan. Then you put a little bit of bacon, spinach, and cheese in each one. You then fill with a mixture of egg and milk. Bake for 20 minutes. It’s that easy.
You can find the recipe here.
Always a Farm Kid 