Mini-breakfast quiche is a quick and delicious way to start the day. The salsa adds the necessary spice, and as an added benefit, they taste fantastic when frozen and heated again.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 24 mini quiches |
Ingredients
- 24 (2 inch) frozen mini tart shells
- 6 slices bacon
- 6 eggs
- 1 ½ cups heavy cream
- ¼ cup all-purpose flour
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups shredded Cheddar cheese
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup cubed fully cooked ham
- ¼ cup salsa
- ½ cup shredded Cheddar cheese
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
- Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
- Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 17 g |
| Sodium | 859 mg |
| Sugars | 8 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Was OK, but had a few issues: bottom pie crust wasn’t cooked at all – I suggest cooking the crust a few minutes before adding the filling. Also, I found it pretty salty after adding 2 tsp of both garlic salt and onion powder – will try 1 tsp each next time.
Made with jalapeno soy cheese tasted great!