I love how flaky and buttery the crust is
I love how fluffy the light the eggs are
I love how its so easy to make
I love that you have plenty of left overs
Okay, so you get the point. I pretty much love quiche right now. Well Mom made us quiche for breakfast with asparagus and lobster bits. Can you say... YUM? (oh and we had a side of bacon, because I love bacon
Well, making a whole quiche pie seemed like it was too much for Brad and I to eat alone (I know, I know - too much food for this pregnant lady?). So, I decided I wanted to make my quiche in ramekins. Usually when we bake/cook pies, we like to bake smaller portions so that we don't feel forced to eat the entire pie in one day.
So, this morning I woke up and I decided I was going to make quiche! By the way, my ramekins were a little on the larger size - let's just say that they weren't "mini". Plus, I cooked a side of bacon :)
I bought pie crust from Publix and lined the ramekins with the crust.
Egg filling - per ramekin
2 tablespoons milk (1 tbsp per egg)
cheese - sharp cheddar
seasoning - I used Tony's, which we basically put on everything in our house
- Preheat oven to 350 degrees
- Combine eggs and milk and whip until blended. Add additional ingredients, mushrooms, asparagus and cheese.
- Pour into ramekins
- Place directly in the oven and bake 25-35 minutes, this will vary depending on the size of your ramekin. Check the center of the quiche if it is still wet looking cook a few minutes longer until set.
- Remove from oven and cool for 5 minutes. Serve the ramekin on a plate with
...we plan to eat the other two tomorrow morning! Sorry, the bacon didn't make it to the photo :)
PS - the easy thing about this recipe is that you can pretty much mix any ingredients that you want. Making the ramekin size quiches allows you to customize your ingredients and let others be involved in the cooking/mixing process.