mini quiche

December 22, 2014 by coleen hayden

♪♬♪ It’s the most wonderful time of the year! ♪♬♪ Here we are…approaching Christmas Day! Still many tasks to accomplish here! How are you doing with your lists? Lots of items checked off? I am getting there…

game for the grandkids✔
Robert’s birthday card
gift for upstairs neighbor ???
a few additional stocking stuffers
waiting for 3 packages to arrive ✔✔

and groceries for:

Robert’s birthday dinner ✔
Christmas Eve with MKEKLR ✔
Christmas morning ✔
Aldi list

But amidst all of these details, what joy is ours as we contemplate just HOW MUCH God Almighty loves us! He cared SO MUCH for us that He sent His precious Son to the earth to be born as a human and to live amongst men. Ultimately, to sacrifice Him to redeem and save us so we could be called His children! Hallelujah…what a Savior!

I pray for you (and me, too), my friends, that we will keep our priorities in order. Even if there were no Christmas tree decorated with glittery ornaments and special momentos…if there were no carols to sing…if there were not piles of beautifully wrapped presents under the tree…we would still have MUCH to be singing God’s praises and thanking Him for as we remember the reason for the season—Jesus our Savior.

For unto you is born this day
in the city of David a Savior,
which is Christ the Lord.
Glory to God in the highest,
and on earth peace, good will toward men.
Luke 2:11,14

* ♥ ~ ✝ ~ ★ *

Here’s our menu for a simple Christmas morning breakfast:
fruit salad
mini quiche
spicy Thai tea

The best part about this breakfast will be that it can all be prepared ahead of time! When we are ready to eat, just pop some mini-quiche into the toaster oven to reheat, dish out some of the fruit salad, and pour beverages; love it! Oh!…there is one important tip to success with these mini-quiche: the fillings (veggies and meat) should be cut up fairly small. Whenever I make this recipe, i quadruple (yes, i DO!) the ingredients. These little two-bite quiches freeze beautifully. Enjoy!

Mini Quiche (makes one dozen)

egg filling:

3 large eggs
1/2 cup milk (I used coconut 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
4 tablespoons chopped onion
1+ tablespoons dried dill or tarragon
1/2-3/4 cup finely grated Swiss cheese

place spinach in colander, allow to defrost, and then squeeze dry (with your hands); set aside preheat oven to 375
grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough
cook bacon, cool, and crumble
saute onion in a bit of the bacon drippings until soft
when done, mix with spinach and herbs; let mixture cool
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 but do not overfill!
bake 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
1/2 cup chopped broccoli (cooked and cooled; I used frozen)
1/2 cup cooked ham, chopped small
1+ tablespoons dried crushed rosemary or marjoram
1/2-3/4 cup of finely grated sharp Cheddar
coconut or olive oil

preheat oven to 375
grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough
cook ham cubes for 2-3 minutes, set aside to cool
saute onion in a bit of olive oil until soft
when done, mix with broccoli and herbs; let mixture cool
evenly distribute the veggies, the 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 but do not overfill!
bake 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.

filling variations (choose one from each category)

veggies: (1/2 cup) of either sauteed mushrooms, peppers, seeded tomatoes, zucchini, butternut squash (this is a great way to use up bits of leftover veggies in your ‘frig!)
cheese: (1/2-3/4 cup) of your favorite Cheddar, Monterey Jack, goat cheese, Gruyere, Parmesan, Fontina, Provolone, Gouda
herbs: (1+ tablespoon) of your favorite: parsley, chives, tarragon, basil, dill, rosemary, marjoram
meat: (1/2-3/4 cup) finely chopped ham, cooked&crumbled bacon or breakfast sausage, prosciutto

♥ ♥ ♥ ♥ ♥

God loves you! ♥ (Don’t ever forget that!)
Merry Christmas to you and yours! ♥ coleen

At Home with GCH: Appetizers Again – Mini Quiche

February 25, 2013 by coleen hayden

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