My mom makes the best quiche in the world. I used to love having quiche for dinner when I was a kid which is funny because I really don’t like eggs. If you cover up the egg taste like you can in a quiche, I am all over it. But quiche can be a pain to make. You need a crust. Of course you can use a pre-made pie crust, but let’s face it, homemade pie crust is far superior. Especially in a case like this one, where the crust is really an integral part of the success of the quiche. So I came up with this as an alternative and honestly, I think that I like this mini-version just as much, if not more. It is not as heavy, and still just as delicious. Instead of making one large quiche, I make them in muffin tins. I use a biscuit cutter to cut rounds out of white bread and fill them with all kinds of fillings.
This quiche is filled with sauteed onions, mushrooms, and spinach. It has crumbled, crispy bacon, and lots of shredded Jarlsberg. This combination is my favorite to date, but you can fill the quiche with whatever you have leftover or are in the mood for. Also, this is more of a method, the only true recipe is the egg custard; the rest I eyeballed.
6 slices of white bread
half and half (enough to make 2 cups in the blender)
salt and pepper
Saute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.
Add the spinach to the pan and cook until they are wilted. Set aside.
This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Believe me, I speak from experience. Press the bread rounds into the bottom of the pan.
Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.
Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.
Blend well. The custard mixture will be foamy and light.
Pour the egg mixture over the spinach.
Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.
The generous people at Jarlsberg are sending me to Camp Blogaway at the end of this month. I look forward to sharing more recipes featuring Jarlsberg in the near future.