Mini Quiche

These easy muffin-tin Mini Quiche are as adorable as they are delicious! We’ve made a crustless version that’s kid-friendly and packed with delicious flavors like fresh cooked pancetta and savory gruyere cheese. Cracking and whisking eggs is a great kitchen skill to practice. Whip up a quick and tasty breakfast or pair the quiche with salad for a wholesome and healthy lunch. Bon appetit!

Makes:

6 quiche

Hands-on time:

10 minutes

Start-to-eat time:

35 minutes

Ingredients

6 large eggs, lightly beaten
4 ounces pancetta or bacon
¼ cup milk
⅓ cup asparagus, cut into small rounds
¼ cup green onions, small dice
3 tablespoons sundried tomatoes, roughly chopped
1 teaspoon garlic powder
⅛ teaspoon salt & pepper
½ cup shredded gruyere cheese, divided

Kids kitchen skills:

cooking cured meats
cracking eggs & whisking
baking quiche

Tools:

measuring cups & spoons
knife & cutting board
cheese grater
spatula & whisk
small ladle
small mixing bowl
6-cup muffin tin
small frying pan

Step-by-step

Grown-up steps: Kids may need support using the oven and at the stovetop. Make sure the pancetta or bacon has cooled completely before you begin cutting it. If you like, you can reserve the tips of the asparagus and place them on top of your egg mixture before baking for a lovely design.

Heat oven to 375° F. Grease muffin tin and set aside.
Heat a small pan over medium heat, carefully add pancetta and cook until brown and crispy, mixing occasionally, about 5 minutes. Drain, set aside, and dice the meat once it’s cooled.
In a bowl whisk together the eggs, milk, garlic powder, salt, and pepper. Add the ¼ cup of shredded Gruyere cheese, diced pancetta, asparagus, green onions, sun dried tomatoes, and whisk until combined.
Using a ladle, pour egg mixture evenly into the greased muffin tin.
Sprinkle the remaining gruyere cheese and top each cup with an asparagus spear.
Bake for 17 minutes or until the top is golden brown.
Cool for about 5 minutes before taking quiche out of the muffin tin.