Appetizers and Snacks, Breakfast, Recipe
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Mini Quiche in Leafy Cups for Diana’s Baby Shower Brunch

quiche

This weekend we were able to celebrate Diana’s coming baby.  We had a lovely mid-morning baby shower.  The weather was absolutely perfect for sitting outside, sipping coffee, and snacking on various yummy treats.  Our simple menu consisted of lavender lemonade, coffee, donuts, chicken salad, lime curd, berries, and mini quiches.

baby shower

Since it was our own Diana’s baby shower I decided to exploit it and use the opportunity to blog about the mini quiche recipe I created for our brunch. (I figured she would not mind.)

vegetables for quiche

Mini Quiche in Leafy Cups

These quiche are fun, colorful, and bite-sized.  Making them in a leafy cup rather than a pastry crust is not only pretty, but makes them healthier than a typical quiche.

5 large eggs
1/4 cup + 1 tablespoon heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sharp cheddar cheese
1 bunch swiss chard, kale, or other sturdy leafy green
Approximately 1 cup variety of chopped vegetables (for example: zucchini, peppers, tomatoes, eggplant, broccoli, onion, mushrooms, etc.)

Preheat oven to 375 degrees fahrenheit.  Bring a medium sized pot of water to a boil.  Working in batches, blanch the bunch of “sturdy leafy greens.”  Do this by boiling the leaves for 15 seconds then immediately pulling them out of the boiling water and shocking them in a bowl of ice water.  This will make them more flexible and easier to line the mini muffin pan you will be using to bake the quiches in.  Once cooled pull leaves out and spread them out on towels to blot the excess water off.
Lightly grease the mini muffin pan and tear pieces of the leaves to line the inside of each muffin cup. Leave some pieces sticking out the edges, so it can be seen at the top.
Place a pinch of sharp cheddar cheese and a few pieces of vegetables into leafy cup.
Whisk together eggs, heavy cream, salt, and pepper.
Use a liquid measuring cup or pitcher to easily pour egg mixture on top.
Bake for 10 minutes.  Let quiches cool for about 5 minutes before removing them from muffin pan.  Serve warm or at room temperature.  These warm up easily if you make them ahead of time.

Makes 24 mini quiches

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