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. Source: EatingWell Magazine, September 2019

Joy Howard


Ingredient Checklist


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

  • 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 calories; 9.4 g total fat; 4.3 g saturated fat; 141 mg cholesterol; 363 mg sodium. 262 mg potassium; 22.1 g carbohydrates; 2.7 g fiber; 5 g sugar; 13.1 g protein; 580 IU vitamin a iu; 3 mg vitamin c; 42 mcg folate; 185 mg calcium; 2 mg iron; 45 mg magnesium;