Last minute the other day, I was asked to bring something in to work for a birthday breakfast the following morning. I had no time and no energy but I agreed anyhow. I have this weird thing about avoiding carbs for breakfast and finding the protein. OK – not avoid carbs, but find something that isn’t only carbs. With this in mind, I decided to try making some mini quiche. They came out really well!
Aren’t they pretty?
So here is the quick and dirty on how I made them. Prepare whatever quiche filling you like. An easy basis would be 3 eggs, 1 cup of milk, 1 cup of cheese, and 1 cup of veggies/meat. Get creative.
Now, take a roll of refrigerated crescent dough. Once unrolled, take two triangles and pinch them together to make a rectangle. Now cut them in half to make two squares. Fit each square into a cup cake pan to make mini cups of dough. I work with only one roll of dough at a time, and move quickly. The longer the dough is out, the harder it is to work with.
Stick the pan into an oven pre-heated to 375 degrees for just a few minutes. The dough should just be starting to brown and puff a little. Pull out the pan and put about 3 spoonfuls of filling into each cup. 3 spoonfuls is an estimate. Depending on how the cups came out, I added a little more or a little less. Return pan to oven and cook for approximately 15 more minutes. Crust should be browned and egg filling should be puffed up and firm. Let cool for a few minutes and serve or transfer to the refrigerator to eat later.
I got a little grief for “not making things this fancy” for my husband so I let him steal one. The rest were a hit the next morning.
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