My family loves quiche, and I have been making so many varieties over the years. Quiche can be made with so many different ingredients, and served at anytime of the day. When I am having guests for breakfast, I make the BIG, loaded quiche with a crust. Sometimes I make a pie crust from scratch and other times, I use a refrigerated one. Either are delicious for the quiche.

My husband prefers less carbs, so I make him the SMALL ones in a ramekin. These can be made a day ahead of time also. They are loaded with all of the delicious ingredients, just without the crust. The small ones are perfect for a single serving.

The SMALLEST quiche are also full of the great ingredients, crustless, and made in a mini muffin pan. These are perfect for packing to take on trips, as light snacks, and to serve as appetizers.

Supplies

EQUIPMENT

9 inch deep dish glass pie plate

pie shield

measuring cups

measuring spoons

large mixing bowl

cutting board

2 cup measuring cup

hand mixer

(4) 4x3 1/2 inch ramekins

(1) 24 cup mini muffin pan

No stick cooking spray

small skillet

slotted or wooden spoon

chef's knife

5 small bowls

INGREDIENTS

9 inch pie crust

ground sausage

ham cubes

green and red bell peppers

baby spinach

shredded cheddar cheese

eggs

dijon mustard

half and half

salt and pepper

Step 1:

LOADED QUICHE BIG

1 (9-inch) refrigerated pie crust

1 cup ham cubes, chopped small

1 cup ground sausage, crumbled and browned (mild or hot)

1/3 cup red bell peppers, diced

1/3 cup green bell peppers, diced

1 Tablespoon fresh baby spinach, chopped or cut into small pieces

2 cups shredded cheddar cheese

9 large eggs

1/2 Tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon coarse black pepper

1 cup half-and-half

Preheat oven to 350 degrees F. Set an ungreased 9 inch deep dish pie plate on a parchment lined baking sheet. Set pie crust out of refrigerator about 10 minutes. (Using refrigerated crust, may use homemade from scratch if preferred)

Press pie crust into bottom of pie plate and up the sides. Flute the edges using fingers.

Step 2:

Arrange the ham chunks, sausage, red and green peppers, and spinach in the bottom of the pan. Sprinkle the cheese over the ingredients.

Step 3:

In a large mixing bowl, beat on low speed with mixer, the eggs, dijon mustard, salt, pepper, and half and half. Pour evenly over the other ingredients.

Bake for about 50 minutes, or until mixture just becomes set. Over baking will make it become a little dry. Mixture will set more as it cools. (I bake quiche about 15 minutes, then place pie shield over the crust remaining time)

Remove from the oven and allow to set about 10 minutes or more before cutting. Serves 6-8

Step 4:

LOADED QUICHE SMALL

1 1/2 cup ground sausage, crumbled-browned-grease drained

1 1/2 cup cubed ham

1/2 cup green bell peppers, chopped

1/2 cup red bell peppers, chopped

1/2 cup baby spinach, cut in small pieces

1 1/2 cup shredded cheddar cheese

8 large eggs

1/2 Tablespoon dijon mustard

couple dashes hot sauce

1/2 teaspoon kosher salt

1/2 teaspoon coarse black pepper

1/2 cup half and half

Preheat oven to 350 degrees F. Spray 4 (4x3 1/2 in) ramekins with no stick cooking spray. Place ramekins on a foil lined baking sheet.

Evenly divide the sausage, ham, peppers spinach and cheese, in this order, between the 4 ramekins.

Step 5:

In a mixing bowl, using an electric mixer, combine the eggs,dijon mustard, hot sauce, salt, and pepper, beat until well combined. Add the half and half and beat on low speed until well mixed.

Pour the mixture into a measuring cup and divide evenly between the ramekins.

Bake about 35-40 minutes until mixture is set. Remove from the oven and allow to cool about 5 minutes. Run a butter knife around the edges of the quiche, invert and remove, then quickly turn right side up to serve. Serves 4

Step 6:

LOADED QUICHE SMALLEST

1/4 lb ground sausage, crumbled-browned and grease drained

1/2 cup ham, diced

1/4 cup red bell peppers, diced

1/4 cup green bell peppers, diced

2 Tablespoons fresh baby spinach, cut into small pieces

1/2 cup finely shredded cheddar cheese

6 large eggs

salt and pepper to taste

few dashes of hot sauce (optional)

1/3 cup half and half

Preheat oven to 350 degrees F. Spray a 24 cup mini muffin pan with no stick spray. Place pan on foil or parchment lined baking sheet.

In a small skillet, crumble and brown the sausage until no longer pink. Transfer to a paper towel lined plate.

Divide the sausage evenly between the muffin cups. Next, divide the ham, peppers, and spinach between the cups.(About a half teaspoon of each ingredient). Top with even amounts of cheese.

Step 7:

In a large mixing bowl, whisk together the eggs, salt, pepper, hot sauce and half and half.

Pour the egg mixture into a glass measuring cup. Carefully, trickle small amounts of the egg mixture into each muffin cup, covering the ingredients. Continue filling the cups with remaining egg mixture.

Bake for about 16-18 minutes or until egg mixture is set. Remove from the oven and allow to set about 5 minutes. Remove each quiche from the pan by running a butter knife around each quiche. Transfer to a cooling rack

Serve warm or at room temperature. Refrigerate uneaten quiche.

Makes 24 mini quiche

Step 8:

There is a perfect size quiche for every occasion. You can change the veggies and cheese to what your family/friends like. I have added chopped asparagus to the large one when there is an abundance in the garden. Enjoy and impress with quiche.