Mini Quiches with Bacon and Cheese

Mini Quiches with Bacon and Cheese

Quiches are a great way to enjoy a delicious savory breakfast or brunch. They are easy to make and can be customized with your favorite ingredients. These mini quiches with bacon and cheese are a hit with everyone, and they are perfect for a lazy weekend brunch or as a grab-and-go breakfast during the week.

I first tried these mini quiches when I was visiting a friend who had just had a baby. She was exhausted and didn't feel like cooking, so I offered to make some breakfast for her. I rummaged through her fridge and found some bacon, cheese, and eggs, so I decided to make mini quiches. They were a hit with my friend and her family, and I've been making them ever since.


  • 6 slices of bacon, chopped
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of milk
  • 4 eggs
  • 1/4 cup of chopped green onions
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried thyme
  • Cooking spray

Cooking Instructions

  1. Preheat the oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
  2. In a medium skillet, cook the bacon over medium heat until crispy. Remove from the heat and let it cool for a minute.
  3. In a medium mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried thyme.
  4. Add the cooked bacon, shredded cheese, and chopped green onions to the egg mixture and stir to combine.
  5. Pour the egg mixture evenly into the muffin cups, filling about 3/4 of the way full.
  6. Bake for 20-25 minutes, or until the quiches are set and golden brown on top.
  7. Let the quiches cool in the muffin tin for a few minutes before removing them. Run a knife around the edges of the quiches to loosen them, then use a spoon to gently lift them out of the tin.
  8. Serve warm or at room temperature.

Serving Suggestions

These mini quiches are perfect for a brunch or breakfast gathering. Serve them with some fresh fruit, toast, and coffee for a complete meal. They are also great for meal prep – make a batch on Sunday and store them in the fridge or freezer for a quick breakfast during the week. You can also customize the ingredients – try adding some spinach, mushrooms, or diced ham.

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