Mini Blender Quiche

27 Dec

Christmas brunch, I’m happy to say, was a success.  The Cranberry Lemon Tea Cake elicited a “It tastes…healthy” response from my brother, which wasn’t the biggest rave, but otherwise, everyone seemed to like everything.  I have to say, though, my two favorites were the baked oatmeal (really yummy and easy to make; I’ve been sharing the leftovers with Michaela, who also seems to love it) and the “quiche.” I put that in quotation marks because I didn’t make a crust, but rather used a recipe that used Bisquick so the bread-y part of the quiche is incorporated into it.  I combined several different recipes and made mine in muffin tins so they’d be small and cute.

I used spinach, onions, mushrooms, and bacon in my quiche, but obviously you could use whatever filling you want.  This made 24 mini quiches.

Music’s Mini Blender Quiche

8 oz mushrooms (diced into small pieces if you’re using a muffin pan)

10 oz spinach (also cut into small pieces)

1 medium onion (diced into small pieces)

8 slices of cooked bacon (diced into small pieces)

6 eggs*

1 cup Bisquick (or other baking mix)*

1 teaspoon salt*

1 tablespoon garlic powder (use more or less depending on how much you like garlic)*

3 cups milk*

2/3 cup olive oil*

1 cup shredded cheese

* I ended up doubling the wet ingredients to produce enough egg mixture to make all my quiches.  So the amounts above represent the total you’ll need, though you’ll actually work with half of them at a time, twice.  (Does that make sense?  This is why I’m not a cookbook author)


1. Preheat oven to 350 F.  Generously grease your muffin tins.

2. In a pan, sautee the mushrooms and onions until they’re soft (I used a little bacon grease, but you could use a little butter or olive oil).  Scoop about a tablespoon of that mixture into each muffin cup, then cover with a tablespoon of spinach and a pinch of cheese.

3. In a blender, combine half of the starred ingredients (e.g., 3 eggs, 1/2 cup Bisquick, etc.) EXCEPT the olive oil.  Once those ingredients are blended smooth, add half (1/3 cup) the olive oil.  Blend until combined, pour over the mushroom/spinach/onion/bacon mixture into 12 muffin tins.

4. Repeat step 3, pouring over the remaining 12 muffin tins.

5. Sprinkle with a pinch more cheese.

6. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean and the tops of the quiches are golden brown.

7. Let cool for 5 minutes before attempting to remove.  (Otherwise the quiches will crumble and you’ll just have fancy scrambled eggs.  Believe me, for I speak from experience.)

I didn’t take pictures of the mini-quiches all laid out on the serving platter, but I wish I did, because they looked beautiful and tasted great.  This is a really easy way to make something that seems sort of fancy, and they also reheat really well.  We’ve been eating them for breakfast for the last couple of days, warmed in the microwave for about a minute; I would consider making some in advance next time we’re having people over and just warming them when it’s time to eat.


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