Mother’s Day morning, I wanted to make my sweet wife something different and delicious!  I decided to make Breakfast Quiches for her using some of her favorite ingredients:  Parmesan Cheese and Pancetta (Italian Bacon).  She loved them and I enjoyed a couple myself.

The good news is that these babies are really simple to make and can be made a few minutes in advance of service.  In this recipe, I am making 8 quiches, enough for 2 people to have 4 each (equivalent to 2 eggs each).  However, the recipe will scale easily using 1/2 large egg per quiche.

Enjoy!

Fry bacon or Pancetta until crisp; drain on paper towel

Add eggs, milk, hot sauce, flour, salt and pepper to bowl and briskly whisk together

Arrange the cheese and bacon into prepared muffin cups

Spoon in the egg mixture and these babies are ready for the oven

I served these to my sweet wife with Apple Raisin Oatmeal and Multi-grain Toast with Blueberry Preserves … and some fresh flowers from the garden

Breakfast Quiche

 

Author: Dennis Killebrew

Cuisine: American

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

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Ingredients

• 4 Large Eggs (1/2 Egg per Muffin Cup)
• 1 Tablespoon Milk
• 2 Drops Hot Sauce such as Tabasco
• 1 Tablespoon All Purpose Flour
• 1 Dash Salt
• 4 Twists of the Black Pepper Mill
• ⅓ Generous Cup Shredded Parmesan Cheese (Substitute Cheddar or your Favorite)
• 4 Slices Pancetta or Bacon Pan Fried as Crisp as You Like (1/2 Slice per Muffin Cup)
• 1 Teaspoon Olive Oil or Butter or Pam Vegetable Spray

Instructions

1. Place a rack in the center slot and preheat oven to 350 degrees.
2. Break the eggs into a bowl and add the milk, flour, hot sauce, salt and pepper; whisk briskly to mix thoroughly.
3. Oil 8 of the cups in a muffin pan with olive oil, butter or spray with Pam. Evenly distribute the shredded cheese into the prepared muffin cups. Next, crumble ½ piece of crisp bacon on top of the cheese in each muffin cup. Then, spoon an even amount of the egg mixture into each muffin cup; start with 3 tablespoons into each cup, then 1 each until the egg is all used up.
4. Slide into the hot oven and bake for 15 to 20 minutes or until risen and slightly browned. Remove from oven and allow to cool for 3 minutes. Run a knife around quiche edge to separate from cup and serve 4 to a diner.

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This recipe inspired by one in Jorge Cruise’s book “The Belly Fat Cure”.  I’ve added some flour to the eggs for volume and other flavors here and there.