This week the contents of our fridge consisted of leftover frozen pie crust, Trader Joe's bacon ends and pieces, kale, and A LOT of eggs. What's a mom to do with these ingredients and lunch soon approaching? Make mini quiches for the kids and a few paleo-ish quiche cups for a healthy lunch option for mom.
Healthy Hash Quiche
Printer Friendly Recipe
Dough for pie crust
1 package bacon ends and pieces from Trader Joe's
3-4 red potatoes, diced into mini-cubes
1 onion, diced into small pieces
2 stalks kale, chopped
12 eggs, whisked
kosher salt and pepper to taste
Heat oven to 350 degrees.
Cook bacon ends and pieces until crisp. Remove bacon from pan and cool, reserve bacon grease. With kitchen scissors clip bacon into small pieces. Set aside.
Meanwhile, spray mini tart pan or cupcake pan with non-stick spray. Press pie crust onto bottom of mini tart pan or cupcake pan. Bake for 5-10 minutes or until golden brown. Remove from oven.
Cook diced potatoes and onion in reserved bacon grease. Add kale and bacon pieces. Continue to cook until bacon is tender.
Place eggs in large bowl and whisk. Add potato/bacon mixture to eggs.
Spray tart/cupcake tin well so you'll be able to easily remove the mini quiches. Carefully spoon egg mixture into pie crusts.
Bake at 350 degrees 5-10 minutes (about 5 minutes for mini tart pan and 10-12 for cupcake pan) or until eggs are set.
|My Paleo-ish version in cupcake pan|
|Mini Quiche with Pie Crust|
|Mini Paleo-ish Quiche Without Crust|
This makes a great healthy snack or quick breakfast for the week. Make ahead and you'll be set!
Also, experiment with other vegetable like broccoli, red pepper, green onion...