Whole-wheat sandwich bread makes for a crust that's easy to cut and stuff into muffin tins in this easy quiche recipe--if you have kids, this is a great cooking task for them to help with. You can use the leftover bread scraps to make fresh breadcrumbs. As beaten eggs heat, steam releases, creating air pockets that make these quiches rise and puff out of the muffin tin, like a soufflé. Be sure to grab the kids when you take the pan out of the oven so they can see the magic.

Joy Howard
Source: EatingWell Magazine, September 2019
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

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  • Using a 4-inch biscuit cutter, cut a circle out of the center of each bread slice. Press each bread circle into a cup of the prepared muffin tin (reserve the remaining bread for another use). Bake until the bread is lightly toasted but not browned, about 7 minutes.

  • Meanwhile, whisk eggs in a large bowl. Whisk in milk, half-and-half, parsley, chives, dill, pepper and salt. Divide the mixture among the bread cups. Mix ricotta and garlic powder in a small bowl and dollop 1 1/2 teaspoons of the mixture onto each mini quiche.

  • Bake until browned and the filling is set, about 30 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

226.3 calories; protein 13.1g 26% DV; carbohydrates 22.1g 7% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 4.6g; fat 9.4g 15% DV; saturated fat 4.3g 21% DV; cholesterol 140.6mg 47% DV; vitamin a iu 579.7IU 12% DV; vitamin c 3.3mg 6% DV; folate 42.3mcg 11% DV; calcium 185.1mg 19% DV; iron 1.9mg 11% DV; magnesium 45.3mg 16% DV; potassium 261.7mg 7% DV; sodium 363.4mg 15% DV.