Mini quiche is kind of the soup of breakfast. What I mean by that is if you have eggs and cheese, you have mini quiche. Just throw whatever you have left over in the fridge into your quiche, makes it interesting and its always tasty. Use the rinds of cheese hunks, that last bit of sandwich meat thats not enough for a proper sandi, the spinach thats about to go bad, the one spring of green onion you are not sure why you didn't chop up, really whatever.
Melt you some butter. It's not necessary to melt it in a pan but I don't own a microwave.
Crush up some crackers in a ziplock or croutons, or hard bread or just use bread crumbs.
Fill muffin pan cups with butter and crump mixture and smash down with whatever you can find.
The hardest part of the whole process is chopping up veggies and cheese and whatever meats you find.
If you are using white onions and mushrooms, saute them in butter, and then eat the remainder of the stick.
Layer the cheese on top of the crumbs, mix the cheese, don't mix it, I don't care what you do.
Then put everything else on top, filling it to the very tippy top.
Crack a couple eggs, pour about 1/2 cup of cream in and give it a generous grating of the nut of meg. Use fresh nutmeg, really it makes all the difference in the world.
At this point you can either fill each cup with egg mix and cook in a 300 degree preheated oven for 15 to 20 minutes or you can keep the egg separate from the rest of the quiche and make it later. Like Sunday morning.
- 1 cup of crush crackers, bread crumbs, croutons, whatever you have. I used crackers and italian bread crumbs for flavor.
- 5 TBSP of melted butter
- 3 eggs
- 1/2 cup cream
- 1/2 cheese
- other toppings of your choice
- nutmeg, salt and pepper.