Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month we are doing a series on appetizers…I love ‘em!!  How about you?   I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s)!

This week we are making bite-size crustless mini quiche; have you ever had them? Pop-‘em-in-your-mouth yumminess!  These little appetizers are excellent to make ahead of time and freeze, then pull out to warm for a quick breakfast.

I made two types: Spinach&Swiss with Bacon, and Broccoli-Cheddar with Ham.  I have given you the basics—for both types—and then a few suggestions for optional fillings.  Whether you do them crustless (low-fat, gluten-free) like these or wrapped in some yummy, flaky crust, these are delicious!  You can let your imagination and taste buds lead you to making a variety or two that your loved ones will enjoy!

And I would suggest doubling or quadrupling the recipe (as I did); these go fast!  My husband can eat almost the whole batch (one dozen mini quiche) by himself… I’m just sayin’!  🙂

Mini Quiche (makes one dozen)

Egg Filling

3 large eggs
1/2 cup milk
1/4 teaspoon kosher salt, freshly ground black pepper

Whisk these 4 ingredients together, thoroughly blending the eggs.  Pour into a container with a spout (for ease in filling muffin tin) and set aside.

Spinach&Swiss with Bacon

1/2 cup frozen chopped spinach, defrosted
2 slices bacon, cooked and crumbled (option: packaged, cooked bacon)
4 tablespoons chopped onion
1+ tablespoons dried dill or tarragon (optional)
1/2-3/4 cup finely grated Swiss cheese

Preheat oven to 375.  Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough.  Place spinach in colander, allow to defrost, and then squeeze dry (with your hands); set aside.  Cook bacon, cool, and crumble.  Saute onion in a bit of the bacon drippings until soft.  When done, mix with spinach and herbs.

Evenly distribute the veggies, the bacon, and the cheese among the muffin cups; these should be at least 1/2 full. Then carefully pour the prepared Egg Filling mixture into each muffin cup.  Fill almost full.  Bake @ 375 for approximately 12-15 minutes until the eggs puff and are lightly golden brown.  Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.  If you have thoroughly greased your muffin tin in preparation, this shouldn’t be too hard.  I used a small, flexible spatula—but a teaspoon or small knife will do—and just run it around the edge of each quiche to loosen.  Serve immediately.

Broccoli-Cheddar with Ham

4 tablespoons chopped onion
olive oil
1/2 cup frozen, chopped broccoli (cooked and cooled)
1/2 cup ham, chopped small
1+ tablespoons dried crushed rosemary or marjoram (optional)
1/2-3/4 cup of finely grated sharp Cheddar

Preheat oven to 375.  Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough. Cook frozen broccoli in small saucepan, drain and cool; set aside.  Saute onion in a small amount of olive oil until soft; when done, mix with broccoli, and herbs.

Evenly distribute the veggies, the chopped ham, and the cheese among the muffin cups; these should be at least 1/2 full. Then carefully pour the prepared Egg Filling mixture into each muffin cup.  Fill almost full.  Bake @ 375 for 12-15 minutes until the eggs puff and are golden.  Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.  If you have thoroughly greased your muffin tin in preparation, this shouldn’t be too hard.  I used a small, flexible spatula—but a teaspoon or a small knife will do—and just run it around the edge of each quiche to loosen.  Serve immediately.

Filling Variations (choose one from each category)

• Veggies:(1/2 cup) of either sauteed mushrooms, peppers, seeded tomatoes, zucchini, butternut squash
• Cheese: (1/2-3/4 cup) of your favorite Cheddar, Monterey Jack, goat cheese, Gruyere, Parmesan, Fontina, Provolone, Gouda
• Herbs: (1+ tablespoon) of your choice of parsley, chives, tarragon, basil, dill, rosemary,  marjoram
• Meat: (1/2-3/4 cup) finely chopped ham, cooked&crumbled breakfast sausage or bacon

Crust Options  OK, should you want to make your mini quiche with a crust (oh yum!) you have options, too.  This is a little ditzy and time-consuming but well worth the effort for those that love crust!

• prepared pie crust from the refrigerated section of your grocery store, OR
• your favorite pie crust recipe, OR
• gluten-free:  http://www.celiacteen.com/2010/gluten-free-pie-crust/  OR
• traditional:  http://www.simplebites.net/how-to-make-pie-crust-recipe-for-pi-day/

After choosing (and preparing, if necessary) your option, cut out into approximately 2+1/2″ diameter rounds; I used a juice glass.  Gently fit into mini-muffin tin cups.  Bake @ 400 for 20 minutes or so ’til egg is puffed and crust is lovely and golden.  Allow to sit in the muffin tin for 2-3 minutes; remove to a cooling rack OR serve immediately.

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com