Recipe by Gruenes
I got this recipe from a friend of mine and they are delicious!!! I had never had quiche before and we loved these. They are great for appetizers or even for a meal. I hope you enjoy them as much as we do!!!
Top Review by ghgray44
Excelent recipe. I used minced ham instead of bacon the second time I made it and next time I will use crumbled sausage. This recipe is very adaptable in terms of added ingredients. I also found that using 7 eggs is plenty for the quantity of liquid.
- 8 eggs
- 236.59 ml heavy cream
- 118.29 ml pecorino romano cheese (you can also use Parmesan, Asiago, or Feta make sure it is grated)
- 473.18 ml shredded cheddar cheese (you can also use Mexican blend)
- 1.23 ml garlic salt
- 1.23 ml pepper (coarse ground)
- 2.46 ml italian seasoning
- 1 small red onion (chopped)
- 118.29 ml asparagus (chopped)
- 236.59 ml bell pepper (chopped, I use 1/3 cup yellow, 1/3 cup orange & either 1/3 cup red or green)
- 236.59 ml fresh mushrooms (diced)
- 473.18 ml fresh spinach (chopped, you can also use frozen)
- 453.59 g bacon
Directions See How It's Made
- Preheat oven to 375 degrees.
- Spray muffin tins w/ cooking spray.
- Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
- Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
- Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
- Add cheese and bacon; mix well with the eggs.
- Add the sauteed vegges and mix well.
- Pour into muffin tins (3/4 full or so).
- Bake for 25-30 minutes, but do not over cook.