Alright, everyone… it’s here!  The first installment of Recipe of the Week.  The format of these posts will follow the same format: recipe first (because who wants to hear me ramble on and on about a recipe that you have to scroll to the bottom to find… not me!), then comments on what I liked about the recipe, what I didn’t like, how easy (or not) it was to make, and just general comments.  This week’s was great because you can freeze them and they still taste like the day you baked them!   If you like the recipe, stop by Will Cook for Friends to find more great recipes.

Ingredients

Base:

• 12 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tsp dried parsley (optional)
• 1 tsp dried basil (optional)
• 1/4 tsp. salt
• 1/4 tsp. pepper

Vegetables:

• 1 cup vegetables of choice (see below for some options!)
  • spinach
  • bell pepper
  • broccoli (diced very small)
  • avocado
  • jalapeno
• 1/4-1/2 cup onion, diced fine

Add-Ins (optional):

• 1 1/2 cups cheddar, gruyere, mozzarella, parmesan, feta, or other cheese, divided
• 1 lb bacon, sausage, or other meat, fully cooked

Directions

1. If using meat (bacon, sausage, etc.), cook fully first.  Set aside to cool, then cut into small pieces.
2. Preheat oven to 375 degrees F, and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin.
3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper.  Set aside.
4. Dice all vegetables. Set aside.
5. Add all vegetables to the bowl with the egg mixture and stir to combine.  Stir in half of the cheese and all of the meat, if using.
6. Using an ice cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan.  Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each.  Place in the oven and bake for 20-25 minutes or until the egg mixture is fully set and the cheese starts to turn golden brown on top.
7. Remove from oven and let cool for 5-10 minutes before running a butterknife around each muffin and gently removing from the pan.

Reheating, Freezing, and Thawing

Once cooled, the quiches should be stored in an airtight container in the refrigerator or frozen.  If heating from refrigerator, heat in the microwave for several seconds.  If reheating from frozen, heat in the microwave 30 seconds.

If Freezing:

Place each mini quiche in a small baggy.  Place all bagged mini quiches in a gallon size Ziploc freezer bag and place in the freezer.

Recipe Review and Suggestions

This is probably one of my favorite recipes to date.  It’s easy, filling, and convenient.  The recipe makes several servings, so I like to freeze them and grab them on my way out the door for work in the morning.  This recipe is also great because all of your favorite ingredients can be added.  My favorites are bacon or diced ham and asparagus.  I know it sounds strange, but the asparagus adds great flavor!  Here are some other great options I’ve tried:

• Avocado, bacon, and cheddar
• Ham, dill, and feta
• Spinach, bacon or ham, feta, and shredded parmesan for topping
• Bell pepper, ham, and parmesan