I’ve never been one to cook meals ahead. Partly because I’m not a fan of leftovers and partly due to a lack of planning on my part. No matter how often I said that I would sit down, plan all of our meals for the week and grocery shop accordingly, I never did it. Until I got a new job. I found found myself making dishes that would last an entire week. I’m talking breakfast, lunches, and of course, desserts.
Quiches have become my absolute favourite meal to prepare ahead. Instead of doing my usual Google search, I pulled out my phone and texted my grandmother, affectionately know as Gran (she’s cool like that and uber tech-savvy by the way). She’s the biggest inspiration behind Sugar Euphoria and the keeper of hundreds of recipes. She e-mailed me her favorite quiche recipe a few minutes later (I told y’all that she’s pretty cool).
I tweaked her original recipe a bit to make breakfast bites instead of a 9-inch pie. I figured that it would be a lot easier to eat quiche muffins instead of a slice on the way to work. Plus, I could just grab one out of the fridge and pop it in the microwave on those days when I took to long to tame my hair.
I started by spraying down my cupcake pan with Wilton’s Bake Easy non-stick spray. Then I made the crusts using a recipe from the Good Housekeeping Cookbook. I prefer making my crusts with butter instead of shortening, but at the last minute, I realized that I only had one stick left. I used the top of a glass to cut out the crusts and placed them in the tin.
For these quiches, I decided to use turkey bacon instead of regular bacon. Now don’t get me wrong, I do love the swine (as my friend Renee would say) but I only had turkey bacon on hand. Is it obvious that I didn’t go grocery shopping before I made these? Cause I didn’t. I sauteed the bacon, onions, and spinach for a few minutes.
Then I whisked the sauteed ingredients with the liquid ingredients and and poured into the crust. Now, some of the mix with get between the pan and the crusts, and that’s OK. It just means that you’ll have a cheesy-eggy crust on the outside.
I didn’t fill it all the way to the brim because I didn’t want it to overflow. I probably should have filled it up a little more because they deflated a little bit after they baked.
Y’all, these quiches are so good! I didn’t expect anything less from my Gran’s recipe, but they were really good. I’m sure that you’ll enjoy making them. You can use ingredients that you already have in your fridge, like ham, sausage, whatever cheese you like, etc. Plus, it’s a really quick recipe and you can eat them on the run. And did I already say how good they are?
There’s definitely something to be said about preparing meals ahead of time. I’ll make sure to share them with you.
Quiche Breakfast Bites
Adapted from my Grand’s recipe
Makes between 12-15 mini quiches
- Your favorite double pie crust recipe or 2 9 inch frozen pie crusts
- 1 tablespoon butter
- 5 strips turkey bacon
- 1 onion, diced
- 3 cups spinach
- 5 eggs, beaten
- 1/4 cup heavy cream
- 1/3 sour cream
- 3 cups shredded cheese (I used cheddar, but feel free to use whatever cheese you like)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 350 degrees F. Lightly grease a standard 12 cup muffin tin or cupcake pan.
- Roll out the pie crusts. Using a cutter or the top of a glass, cut 12 little crusts
- Place in baking sheet, pushing down in the center to form cups.
- Melt butter in a pan over medium-high heat. Add onions, chopped bacon and cook for about 5 minute (if you like your bacon crispy or your onions soft, I would add a few more minutes to the cooking time). Add spinach and continue until the spinach wilts.
- In a large bowl, combine eggs, heavy cream, sour cream, cheese, salt and pepper.
- Add bacon mixture and stir to blend. Scoop into the tins .
- Bake until eggs have set, about 30 minutes.