Mini Breakfast Quiche

Mini Breakfast Quiche

Mini Breakfast Quiche

Created By: Mama Harris’ Kitchen

INGREDIENTS
  • 1 9-inch refrigerated pie crust
  • ¼ cup HORMEL® Pepperoni Minis
  • ¼ cup shredded kale
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon corn
  • 1 tablespoon pimientos
  • 2 cloves garlic, minced
  • 2 tablespoons mushrooms, chopped
  • 2 green onions, chopped
  • 2 large eggs
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dry basil
  • ¼ teaspoon smoked paprika
  • cup sharp Cheddar cheese
  • cup pepper jack cheese
1. Preheat your oven to 375°F.
2. Begin by prepping all the ingredients. It's so much easier to dump everything together when it's ready.
3. Roll out the pie crust and, using a biscuit cutter or round cookie cutter, cut the dough into circle shapes. Spray a cupcake/muffin pan with non-stick spray and place the pie discs in the pan, pressing the middle down gently into the cups.
4. In a medium skillet, warm the olive oil and add the pepperoni and kale to pre-cook it just a bit.
5. Once the kale is wilted, add the corn, pimientos and garlic. Sauté until the garlic is fragrant. Add the mushrooms and green onions, stir around a few times and remove from heat.
6. Combine the eggs and whipping cream in a mixing bowl, and drop the seasonings in. Whisk together until smooth.
7.  Scoop about 2 teaspoons of pepperoni mixture into the muffin cups.
8.  Top with a bit of each cheese. Then (carefully) add 3 to 4 tablespoons of the egg mixture to the middle, being careful not to spill outside of the crust.
9.  Bake for about 25 to 30 minutes, then remove from oven. Let cool on wire racks.
10. Once cool, serve. Enjoy!
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