Breakfast food might be the best kind of food there is. I’m not a morning person though, so I prefer my breakfast food to be served for brunch. Or dinner if we’re being honest, but that’s much less trendy. “Easy Sunday Dinner: Mini Quiches” doesn’t have the same ring to it.
When I’m making brunch/breakfast for dinner, I typically get carried away and want some of everything. I want a full plate: pancakes, hash browns, and eggs and bacon. Cooking all of those at once without spending your whole morning in the kitchen is nearly impossible. Thus, I present to you my take on the Mini Quiche. It’s not the first of its kind, and possibly not the best there is, but it is the best I’ve come across. Warm, flaky pastry dough encases sharp cheddar cheese, eggs that get fluffy without being dry, and crispy bacon crumbles that can be subbed out for sausage, ham, or spinach and peppers.
These Mini Quiches may sound simple, and they are, but there’s one thing that separates them from all the rest: the crust. Since it’s a cream cheese pastry dough, it’s buttery, and a little salty. It makes the quiche taste more like a tiny, perfect breakfast sandwich on a fluffy biscuit. It’s not really the kind of result you can get from a store-bought puff pastry or pie dough. Cream cheese pastry dough has been around forever, but you don’t typically see it being used for quiche.
You can prepare the crusts and the filling ahead of time, so when it’s time to whip up some brunch you only need to fill the crusts, pop the quiches in the oven, and get started cooking your pancakes (or french toast…or both). We all know that making pancakes works much better if you’re not also trying to avoid overcooking your bacon and eggs! These quiches are perfect time savers for a small family brunch or to serve at a larger gathering. They reheat well in the oven and the microwave too.
Once you’ve nailed this crust recipe, you can experiment with other fillings that aren’t quiche related. I fill them with crab dip for a delicious starter, or homemade pecan pie filling to create an irresistible dessert. The possibilities are endless, although I think the quiche option is my favorite. It’s possible I’m just craving breakfast food though. I am writing this around dinner time.
- 1 cup flour
- 8 Tbsps unsalted butter, softened (1 stick)
- 3 Tbsps cream cheese, softened
- 2 eggs
- 1/2 cup half n' half
- 1/2 cup shredded cheddar cheese
- 1/4 cup bacon crumbles
- 2 dashes nutmeg
- 2 dashes onion powder
- 2 dashes salt
Step 1: Mix softened butter and cream cheese in a bowl. Add flour and stir until well combined. Scoop dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
Step 2: Cook your bacon. You'll need about 3-4 strips for this recipe. Crumbled cooled, cooked strips into small pieces. You could substitute sausage, ham, or peppers and spinach (chopped small) .
Step 3: Whisk together eggs, half n' half, and seasonings. You can use substitute half milk, half heavy cream if you don't have half n' half.
Step 4: Remove pastry dough from fridge. Separate dough into 24 equal pieces and roll into balls. Each ball will weigh about 13g, if you want to keep them very uniform. Place balls into two non-greased mini muffin pans (The butter in the dough will keep them from sticking). Press down on each one with a dough tamp, a pestle, or your fingers to mold them to the shape of the pan. Just make sure to dip the tool in flour each time, to prevent sticking.
Step 5: Sprinkle a small amount of shredded cheddar into each crust. Top with a small amount of bacon pieces, or your addition of choice. Spoon roughly a tablespoon of the egg mixture into each crust.
Step 6: Bake mini quiches at 350 degrees for 20 minutes. Let cool completely, and then use a knife to gently run around the top edge of each crust - they should lift easily out of the pan when you do this.
Store leftovers in the fridge and reheat in the microwave or oven.