Ingredients
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2 (10-inch) refrigerated rolled Piecrust
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1 tablespoon Salted Butter
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¾ cup chopped Yellow Onion
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1 boneless Ham
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¼ cup cooked Bacon
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5 large Egg
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½ cup Half-and-Half
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1 cup finely shredded sharp or mild Cheddar Cheese
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½ cup finely shredded Mozzarella Cheese
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½ teaspoon dried Parsley
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¼ teaspoon Black Pepper
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½ cup chopped stemmed Spinach
Directions
Quiche is one of our favorite breakfast foods to make for guests. It’s simple, filling, and always a crowd-pleaser. We love to use mini tart pans, but muffin tins work great, too. These also freeze really well for when you need a quick breakfast on the go.
Steps
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1
Done
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Preheat the oven to 400°F. |
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2
Done
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Cut 4-inch circles from your unrolled piecrusts and press the dough around the bottom and up the edges of the mini tart pans or in the wells of a muffin tin. If using tart pans, place them on a baking sheet. Pierce each round of dough a few times with a fork. Bake for 5 minutes, then remove from the oven and set aside. Keep the oven on. |
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3
Done
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Meanwhile, in a small skillet, melt the butter over medium heat. Add the onion and cook for 2 minutes. Stir in the ham and bacon bits (if using) and cook for 3 minutes more, or until the onion has caramelized. Remove from the heat and let cool. |
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4
Done
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In a large bowl, whisk together the eggs and half-and-half. Stir in the cheeses, parsley flakes, pepper, spinach, and the ham mixture. Pour about ¼ cup of the egg mixture into each pie shell. |
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5
Done
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Bake for 18 to 20 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly. Serve warm! |
