These little individual size quiches are easy, healthy and super delicious!
If you look around my kitchen, the name you might decide to call me is “KitchenAid girl”. Yup, that would be me. My love affair with all things KitchenAid, started over 30 years ago when Scott gave me my first stand mixer for Christmas. It was a beauty, and I stayed up most of the night mixing up everything I could get my hands on! It was an incredible little workhorse for many years, till I graduated to a larger, professional model (KitchenAid of course!).
When I chose appliances for my current kitchen, KitchenAid won out, because of their efficiency, reliability and low rate of repair. It’s a number of years now and I’ve been super happy with my KitchenAid refrigerator, dishwasher, food processor, blender and of course, my stand mixer.
I recently added a new member to my collection of KitchenAid appliances; this fun little toaster oven. It’s KitchenAid’s new Convection Digital Countertop Oven and it’s an amazing little dream machine, super well thought out and as pretty as a picture, don’t you agree?
I used it to make make these easy, healthy, Crustless Mini-Quiches with Butternut Squash, Bacon and Goat Cheese. I chose the KitchenAid convection bake option and was really pleased at how evenly they baked; not to mention the beautiful, golden brown color.
I’m actually sharing this quiche recipe today on the Kitchenthusiast™, the official KitchenAid blog. If you love great recipes, you’ll find a plethora of them, everything from soup to nuts (literally). I’ll look forward to seeing you over there!
Disclosure: This post was brought to you in collaboration with KitchenAid. I have been compensated for this post, but the opinions are my own. Thanks for making The Café a part of your day!
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- 2 cups diced butternut squash
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Greek yogurt
- 6 large eggs
- 1/2 teaspoon kosher salt
- 4 strips bacon diced into 1/2-inch pieces and cooked until crisp
- 3 medium fresh sage leaves finely minced
- 1 1/2 cups arugula (more for garnish, if desired)
- 2 ounces goat cheese (more for garnish, if desired)
- Get the full recipe on the Kitchenthusiast™ blog