Bacon-Wrapped Quiche Minis
Let's face it. Bacon makes everything better, including these gluten-free, crustless mini quiches. Perfect for brunch, lunch, appetizers, dinner and snacks, these cheesey, bacon and egg bites are delicious almost any time of day. I start by lining muffin tins with a strip of bacon, then filling it with a mixture of leeks, potatoes, egg, cheese, milk, cream and fresh herbs. Pop them in the oven, your home will smell wonderful and everyone will make a beeline for the kitchen.
Crustless Single Portion Treats
I like single portion crustless quiches. They can be made in advance, are easy to serve and keep well in the fridge for a day or two, if they last that long. In my house they tend to be consumed within 24 hours. Here are two additional quiche mini recipes that I bake in popover pans, but they could also be made in muffin tins, with or without the bacon wrap: Spinach and Goat Cheese Quiche Minis and Potato Quiche Minis.
Quiche Topped Salad
These delicious bites are wonderful by themselves, or serve one or two of them on top of a simple green salad. Add a few cherry tomatoes and you have a perfect meal.
These quiches can be made a day in advance and stored in the fridge, or you can prepare the potatoes and the leeks a day in advance to simplify preparation. To warm them up you place them in the microwave for 20-30 seconds.
The quality of your muffin tins makes a difference. I like Chicago Metallics Commercial Nonstick Muffin Pans. They are sturdy pans that will last forever and your quiches will slide right out without a hint of sticking.
Yield 16 quiches
Bacon-wrapped, single portion, crustless quiches can be served for breakfast, lunch, appetizers, dinner or snacks. Make ahead and warm them up before serving.
- 16 slices thick cut bacon, about 1 pound
- 1/2 pound red potatoes, washed and cut in half
- 2 medium leeks (1 pound), cleaned and sliced (mostly white and a bit of the light green parts)
- 5 eggs
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup swiss cheese, shredded
- 3 T chopped fresh herbs (dill or chives)
- 1 t salt
- 1/4 t crushed red pepper flakes
- Heat oven to 400 degrees. Lay bacon on a sheet pan and bake for about 7 minutes, until about halfway done. Remove from the pan and drain on a plate covered with paper towels. Retain 1 T bacon fat for sauteing the leeks. Increase the oven temperature to 425 degrees.
- While bacon is cooking, bring a pot of salted water to boil. Add potatoes, return to a boil and then reduce heat to medium. Cook potatoes until al dente, about 15 minutes. Potatoes are done when they can be pierced with a fork. Drain and cool. When cool enough to touch, slip off the peels with your fingers and dice into 1/3" squares.
- Heat a skillet and add 1 T bacon fat. When fat is hot add leeks, reduce to medium and saute for about 5 minutes, stirring frequently.
- Crack eggs into a mixing bowl and whisk briefly to break the yolks and combine. Add milk and cream and whisk to incorporate. Add potatoes, leeks, swiss cheese, herbs, salt and red pepper flakes and stir to combine.
- Use a little of the leftover bacon fat to lightly grease a nonstick muffin tin. Place a strip of bacon on the inside of each muffin cup so that it forms a ring around the inside of the muffin cup. Put 1/4 cup of the quiche mixture in each muffin tin. Most of the mixture should be inside the bacon ring, but don't worry if some of it is outside the bacon ring. Bake for 15 - 17 minutes until the tops are lightly browned and a toothpick inserted in the middle of the quiche comes out clean. Remove from the oven and allow to cool 5 minutes before removing the quiches from the pan.
Cuisine New American