by Suzanne on December 3, 2010

in Breakfast

Super simple breakfast, lunch or dinner mini quiches with fruit salad on the side.  I had some left over pie crust dough from Thanksgiving so I wanted to do something fun in my ramekins and this is what I came up with.  Doesn’t it look delicious? It was good but I recommend waiting until they cool down a bit before diving in or your tongue will not like it.  How great would it be to have these on Christmas morning, you could do most of the prep-work the night before and throw it all together in minutes.


6 large eggs
1/2 cup milk
2 T. sour cream
1 cup cheese
onions to liking
6 mushrooms
salt and pepper to taste
hand-full of fresh spinach leaves
8 slices bacon

pie crust homemade or store bought

Step 1: Prepare 4 ramekins by rolling out pie dough and fitting to the size of your ramekin. A recipe for a pie crust that has top and bottom should be more than enough. Once the ramekins have dough in them put them back in the refrigerator while the rest of the ingredients are being prepared.

Step 2: Chop onion, mushrooms and spinach small and saute with 1 T. of olive oil. When vegetables are cooked set aside.
Step 3: In a medium bowl whisk eggs, milk and sour cream.
Step 4: Put the sauteed veggies in the ramekins first then add cheese to each one, finally pour the egg mixture in each one. Bake on a cookie sheet at 350 degrees for 30 minutes.
While the quiches are baking cut fruit up of your choice and mix together. I used oranges, bananas, frozen strawberries and frozen blueberries. If you mix your fruit together with a similar flavored yogurt it taste really good.When quiches are done let cool down 10 min. before serving. Enjoy!

This post is linked to:

504 Main

Related Posts Plugin for WordPress, Blogger...
1 claudia lamascolo ak December 4, 2010 at 12:31 am

Hi Suzzane lovely quiche here. I make them all the time with puff pastry, but this kind of crust sounds wonderful almost like an egg pot pie will have to try this out using the crust…. I love mine with french cheeses and portabello mushrooms, bacon doesnt like me too well! lol perfect for the holiday morning breakfast nice pictures very delicious looking!

2 Kim @ Quit Eating Ou December 4, 2010 at 1:19 am

This sounds so great! Thanks for linking to Saturday Swap!! I am bookmarking this bc it would be PERFECT for Christmas morning at my house…. neither of my kids will eat eggs {much to my dismay}, so making a huge egg casserole dish {which is great to do the night before and not cook that morning} is too much for my husband & I. This will be perfect!!! Thanks for sharing. Have a super weekend!! PS ~ Your photos are gorgeous! I'm anxious to take a photography lesson now that the sun is less and less, so I can shoot better inside!

3 Reeni December 5, 2010 at 4:34 am

These are delectable and just made my mouth water for breakfast! What a treat they would be for Christmas morning!

4 Suzanne December 6, 2010 at 3:33 am

thanks Reeni 🙂

5 Paula (Salad in a Ja December 7, 2010 at 4:45 pm

Yes, perfect for Christmas morning or any kind of brunch. I like the crust to filling ratio in these.

6 Holly L December 7, 2010 at 10:08 pm

We love quiche…I love this idea of mini quiches for Christmas morning! FUN! Thanks for linking to tickled pink! I subscribed over here…so excited to see more…you have a fabulous blog!

7 Jenn Erickson/Rook N December 11, 2010 at 8:07 am

Mmmm…those are beautiful and sound absolutely delicious! So glad I saw your feature on Tickled Pink! Warmest wishes, Jenn

8 elizabeth October 12, 2015 at 7:57 pm

I didn’t see a step for adding the bacon (I used Tofurky bacon) so tossed in diced pieces after the egg. Suppose they could go in anytime. They’re in the oven now!

Previous post:

Next post:

p-56Q7tAocqvsyY UA-28899639-1