Busy schedules and hectic lifestyles can make packaged convenience foods quite attractive, especially during the breakfast rush. With a little advance planning you can forego the frozen waffles and cold cereal and serve up a hot and tasty breakfast without getting up at the crack of dawn. The solution to your morning rush mania could be in your fridge right now. Eggs, half-and-half, veggies, cheese, sausage or bacon — line ’em up on Sunday to whip up a batch (or two) of cup-quiche to enjoy all week. Cutesy name aside, cup-quiche are simply mini quiche filled with your favorite fixings and baked in a cupcake tin. They freeze like a dream so all you have to do on busy morning is pop a few into a 400 degree oven for 10-15 minutes and voila! Pipin’ hot, homemade breakfast IN THE MIDDLE OF THE WEEK, people. They’re portable so you can eat them on the go.
How To Freeze & Thaw Cup-Quiche
After baking, cool cup-quiche completely. Place them in a large, resealable plastic bag or airtight plastic container and into the freezer they go. Place them on a baking sheet to reheat them. It’s important to cool them completely before packaging them. If they’re still hot when you seal your plastic bag or place the top on your container, the heat will condense on the lid or inside of your bag, which will make your cup-quiche soggy when you reheat them.
(If you’re wondering why I called these cup-quiche instead of cup-frittata, check out my post on Quiche vs Frittata here.)
Make your own half-and-half with equal parts whole milk and heavy cream.
Be careful not to overcook the asparagus, onions or whatever veggies you use or they’ll be soft and mush when you serve your cup-quiche. Sauté them just until they soften slightly.
These Asparagus, Swiss & Goat Cheese Cup-Quiche are the solution to your morning rush mania! Whip up a batch on Sunday for fast, delicious breakfasts all week!
- 1 teaspoon olive oil or butter
- 3/4 cup chopped asparagus (4 ounces)
- 1/2 cup chopped onion
- 8 large eggs
- 3/4 cup half and half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese
- 1/3 cup crumbled goat cheese
- Preheat oven to 400 degrees. Spray a 12-cup muffin tin lightly with non-stick spray or brush lightly with olive oil.
- Heat olive oil in a small saute pan over medium high heat. Add asparagus and onion. Sprinkle with a pinch of salt and pepper and cook, stirring occasionally, until softened slightly, 3-5 minutes. Remove from heat and set aside.
- Whisk eggs, half and half, salt and pepper together in a large bowl. Add cheeses and sauteed asparagus and stir until evenly mixed. Ladle filling evenly into muffin tin. Bake until cup-quiche are light brown and firm in the center, 15-20 minutes.
Choose thinner asparagus stalks for faster cooking time!