Here is a simple recipe for Bacon and Swiss Quiche that I can’t keep in my house! I make some things ahead so my life is easier and I honestly have to make 6 batches of this for a 2 week period… seriously!
After I realized how much my family liked them, I decided to make them more grab and go to fit our lifestyle by using muffin tins to cook the quiche in.
Add in the shredded cheese, a money saving tip here is to buy a block of swiss and shred it yourself… I saved well over half doing it that way and was able to shred it easily in my food processor. Mix everything thoroughly. Grease the cooking pan (either a pie dish or muffin tins).
Pour mixture into dish and bake at 350 for about 25 minutes or until a fork inserted in the center comes out clean.
If you are using a pie dish it may require a few additional minutes for the center to come out clean. Just check it at 25 minutes and again at 30, but it shouldn’t need more than that. Most dishes cook a bit even after coming out of the oven.
If I want to heat them up straight from the freezer it takes about 1 1/2 to 2 minutes per mini quiche and is super simple for my 6, 7 and 8 year olds to do! You can of course just place them in the fridge the night before to defrost for morning, but these have been my kids’ go to for quick snacks, quick breakfasts, sometimes they want them for dinner and of course my husband and I love them too!
Though this is a bacon and swiss quiche, if swiss isn’t your thing, cheddar would work, as I am sure any cheese would. You could cut the spinach in half and add mushrooms or peppers too! A double batch, gives me about 30 muffins, oh and don’t overfill them, aim for about 3/4 full. I figured out on average a quiche muffin has 100 calories and less than 2 carbs (low carb), I forgot to figure fat, but I really don’t pay attention to my personal fat intake.
I hope this helps your mornings or snack time! Enjoy!
Bet + Fam :)