Asparagus, Swiss & Goat Cheese Cup-Quiche – Breakfast on the Go

Asparagus Cup Quiche

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.)

TIPS:
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.

TOOLS:
12-cup Muffin Tin
Small Saute Pan
Wooden Spoon or Rubber Spatula
Whisk
Medium Bowl
Ladle

TECHNIQUES:
Sautéing
Making Custard
Baking

 

 

 

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