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Are you kidding? Do you really expect me to believe this?
Right, you're telling me that you grease mini muffin pans, add a teaspoon of bread crumbs, whip up a few eggs with some other savory ingredients, spoon a bit of the egg mixture on top of the bread crumbs and bake? The results are delicious, miniature golden herbed quiches with a crunchy, buttery, intriguing crust that keeps you guessing - really? Come on! You really want me to believe this craziness?
Yup, I'm here to tell you it's true! I saw this recipe on the Incredible Egg website and was, um, how do I say it? I was all of these (click). But my curiosity was piqued, after all, eggs are what these folks do for a living, right? So I took the basic recipe and had some fun with it. But I wasn't sure I wanted to check out the results in the oven after the 15 minute bake (drum roll, please). What a nice surprise - look at the pictures and you'll see what I mean lovely, puffed, cheesy bites of deliciousness!
Still a bit leery, it was the first bite that completely sold me - YUM! The flavors blend together beautifully - so simple, so delicious! Try these out soon on your family/friends. They're easy enough to throw together on a week day, but special enough for a fancy brunch. They would also make a fabulous appetizer/snack for your Super Bowl Party.
P.S. If you are a frequent flyer at The Café, you know all about Little Black Dress Recipes but if you're new here, it's a simple concept; just like the infamous little black dress in the fashion world, Little Black Dress Recipes are versatile, can be dressed up or down and work for many occasions. I used Italian chicken sausage, potatoes, fresh basil, cheddar and goat cheese in my Quiche Bites but really the sky's the limit. Feel free to change out the cheese, the sausage, leave out the potatoes, use whatever herbs you have, really, whatever strikes your fancy! I took a plateful of these to my daughter-in-law and she loved them. She suggested that a fun rendition would be with bacon and blue cheese - brilliant!
Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese
Ingredients:
2 tablespoons melted butter
½ cup Panko* bread crumbs
4 large eggs
⅓ cup half and half
½ teaspoon sea salt
1 small potato, about 2 ounces, cooked, cooled and diced
1 link chicken sausage, pre-cooked, crumbled
3 medium green onion, thinly sliced
1 cup shredded Cheddar cheese
2 ounces goat cheese, crumbled
fresh ground black pepperDirections:
1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.2. Heat oven to 350°F.
3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about ¼ teaspoon)
4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.
5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil; mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.
6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups; serve warm. Garnish with finely chopped fresh herbs, if desired.
Linda Youens says
Can you freeze these and reheat?
Penny Thomas says
I just made these quiche bites to see if I could successfully make them for a coffee I'm hosting on Friday. I was blown away by how delicious they are! I love the goat cheese. My husband and I like spicy things, so I added some chopped jalapeno and the quiche bites were phenomenal. Thank you so much - anytime I need something special, I know I can visit your website and I'll find just what I'm looking for!
Karen Hansen says
I just saw your recipe for these wonderful looking mini quiches, and wondered if I could make them ahead for a brunch, and reheat them the day of the party? Would they reheat better in the oven? Maybe be crispier?
Chris Scheuer says
Karen, they would be probably be best warmed in the oven.
The Café Sucré Farine says
You could definitely make substations here. Mushrooms, sun dried tomatoes, other types of cheese, spinach - really they're very versatile!
Anonymous says
Can I leave out the sausage without ruining the recipe?
Could I substitute the sausage with mushrooms?
I'm trying to make a veggie only version - thanks!!
Patsy says
Oh my! These look delicious! I am having house guests next week, and these are going on the Sunday Brunch menu. I am a new follower. Patsy
Eri says
Here they are!! They look fabulous, so much better then mine! I love them!
France@beyondthepeel says
Oh I just love these. My sister makes these and uses them for breaky on the go. They are the perfect finger food and you're so right, no worries about increasing waist lines here..
The Café Sucré Farine says
Hi Lynn! I have made them and re-warmed then in the microwave and they were great. My husband took a few for lunch and he warmed them at work; he said they were great!
Lynn says
My kind of breakfast! I need some new quick school morning breakfasts -- have you tried making ahead and rewarming?
Inside a British Mum's Kitchen says
Such a great idea with the muffin pans - lovely recipe - my mouth was watering!
mary x
Ginny says
These look just wonderful, and you could change them around to suit the occasion, too!
The Harried Cook says
This is such a fabulous idea with the muffin tin! I am going to make this soon... Thanks! 🙂
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
These look savoury delicious... full of flavour and cheesy delight. Love the black dress concept 😉
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
These look savoury delicious... full of flavour and cheesy delight. Love the black dress concept 😉
The Mom Chef says
I've become a huge fan of mini muffin recipes. And, you know I love breakfast so I'm sliding myself into this black dress. Ok, so maybe it's more of a wiggle and shimmy, but I'm getting in that sucker somehow.
Those really do look fantastic.
The Café Sucré Farine says
Thanks Lora, for being an extra set of eyes. I did correct the recipe.
Hope you enjoy this version! Thanks again!
Sandra says
Could those pictures be any more dazzling? Holy Cow Chris these are amazing!
Jennifer @ Peanut Butter and Peppers says
How delicious and beautiful looking. I love making these. I throw them in bigger muffin pans, and take them to work for the week! I love how yours look, just love the photographs!! These are perfect for the super bowl!!
Happier Than a Pig in Mud says
Gonna invite Ma over and give these a try! Just picked up my first box of panko the other week:@)
Lora says
@The Café Sucré Farine
Perfection!
Lora says
In my catering days, mini-quiches were much requested. I made them, like you, in the mini-muffin cups, but with a crust. What a labor intensive pain! Wish I would have thought of the panko instead. Great idea. Your directions need a little revising, however, especially from direction 4 and down. Just a little editing will make this little black dress a "designer" black dress.
renee @ Singing With Birds says
Real fancy girls love quiche and I'm definitely one of them! Your la petite pies look delish.
raquel@eRecipe.com says
This was amaaaaazing! I absolutely love it. Thanks so much for the recipe!!
Susan says
Wow, Chris. I love mini quiches & usually go to far more trouble than this - I'm game & love all the potential flavor combinations! I've also done sun-dried tomatoes and Feta Cheese.