{"id":9746,"date":"2013-02-25T00:01:00","date_gmt":"2013-02-25T05:01:00","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=9746"},"modified":"2013-02-24T08:39:00","modified_gmt":"2013-02-24T13:39:00","slug":"at-home-with-gch-appetizers-again-mini-quiche-2","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/02\/25\/at-home-with-gch-appetizers-again-mini-quiche-2\/","title":{"rendered":"At Home with GCH: Appetizers Again – Mini Quiche"},"content":{"rendered":"

Here on our At Home with GCH<\/strong> blog, Monday\u2019s are always focused on healthy but oh-so-yummy!<\/em> recipes.\u00a0 This month we are doing a series on appetizers<\/strong><\/em>…I love \u2018em!!\u00a0 How about you?\u00a0\u00a0 I would love<\/span> for you to leave a comment below sharing with us YOUR favorite appetizer(s)!<\/p>\n

This week we are making bite-size crustless mini quiche; have you ever had them? Pop-\u2018em-in-your-mouth yumminess!\u00a0 These little appetizers are excellent to make ahead of time and freeze,\u00a0then pull out to warm for a quick breakfast.<\/p>\n

I made two types: Spinach&Swiss with Bacon<\/strong>, and Broccoli-Cheddar with Ham<\/strong>.\u00a0 I have given you the basics\u2014for both types\u2014and then a few suggestions for optional fillings.\u00a0 Whether you do them crustless (low-fat, gluten-free) like these or wrapped in some yummy, flaky crust, these are delicious!\u00a0 You can let your imagination and taste buds lead you to making a variety or two that your loved ones will enjoy!<\/p>\n

And I would suggest doubling or quadrupling the recipe (as I did); these go fast!\u00a0 My husband can eat almost the whole batch (one dozen mini\u00a0quiche) by himself…\u00a0I’m just sayin\u2019! \u00a0\ud83d\ude42<\/p>\n

\"IMG_0161\"<\/a><\/p>\n

Mini Quiche<\/strong> (makes one dozen)<\/p>\n

Egg Filling<\/strong><\/span><\/p>\n

3 large eggs
\n1\/2 cup milk
\n1\/4 teaspoon kosher salt, freshly ground black pepper<\/p>\n

Whisk these 4 ingredients together, thoroughly blending the eggs.\u00a0 Pour into a container with a spout (for ease in filling muffin tin) and set aside.<\/p>\n

Spinach&Swiss with Bacon<\/strong><\/span><\/p>\n

1\/2 cup frozen chopped spinach, defrosted
\n2 slices bacon, cooked and crumbled (option: packaged, cooked bacon)
\n4 tablespoons chopped onion
\n1+ tablespoons dried dill or tarragon (optional)
\n1\/2-3\/4 cup finely grated Swiss cheese<\/p>\n

Preheat oven to 375.\u00a0 Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough<\/strong>.\u00a0 Place spinach in colander, allow to defrost, and then squeeze dry (with your hands); set aside.\u00a0 Cook bacon, cool, and crumble.\u00a0 Saute onion in a bit of the bacon drippings until soft.\u00a0 When done, mix with spinach and herbs.<\/p>\n

Evenly distribute the veggies, the bacon, and the cheese among the muffin cups; these should be at least 1\/2 full. Then carefully pour<\/strong> the prepared Egg Filling mixture into each muffin cup.\u00a0 Fill almost full.\u00a0 Bake @ 375 for approximately 12-15 minutes until the eggs puff and are lightly golden brown.\u00a0 Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.\u00a0 If you have thoroughly greased your muffin tin in preparation, this shouldn\u2019t be too hard.\u00a0 I used a small, flexible spatula\u2014but a teaspoon or small knife will do\u2014and just run it around the edge of each quiche to loosen.\u00a0 Serve immediately.<\/p>\n

Broccoli-Cheddar with Ham<\/strong><\/span><\/p>\n

4 tablespoons chopped onion
\nolive oil
\n1\/2 cup frozen, chopped broccoli (cooked and cooled)
\n1\/2 cup ham, chopped small
\n1+ tablespoons dried crushed rosemary or marjoram (optional)
\n1\/2-3\/4 cup of finely grated sharp Cheddar<\/p>\n

Preheat oven to 375.\u00a0 Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough<\/strong>. Cook frozen broccoli in small saucepan, drain and cool; set aside.\u00a0 Saute onion in a small amount of olive oil until soft; when done, mix with broccoli, and herbs.<\/p>\n

Evenly distribute the veggies, the chopped ham, and the cheese among the muffin cups; these should be at least 1\/2 full. Then carefully<\/strong> pour the prepared Egg Filling mixture into each muffin cup.\u00a0 Fill almost full.\u00a0 Bake @ 375 for 12-15 minutes until the eggs puff and are golden.\u00a0 Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.\u00a0 If you have thoroughly greased your muffin tin in preparation, this shouldn\u2019t be too hard.\u00a0 I used a small, flexible spatula\u2014but a teaspoon or a small knife will do\u2014and just run it around the edge of each quiche to loosen.\u00a0 Serve immediately.<\/p>\n

Filling Variations<\/strong> (choose one<\/strong> <\/em>from each category)<\/p>\n