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Bacon + Zest Quiche (to go)

Updated on September 28, 2015
Yes, they came out of the oven looking THIS GOOD! All in under an hour- totally worth it!
Yes, they came out of the oven looking THIS GOOD! All in under an hour- totally worth it!

Salty vs. Sweet

I much prefer a salty breakfast to a sweet one. I'll take eggs and bacon almost any day over waffles, pancakes or even french toast! This breakfast recipe is the perfect solution for those morning savory-egg-fill-up-the-stomach-with-something-amazing cravings.

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Recipe Summary

This mini quiche recipe is similar to my Spinach + Mushroom Quiche (to go). With only 12 ingredients, it's simple and to the point! No sneeky complicated steps in the directions. While the bacon crisps on the skillet and the quinoa cooks, you'll prep the vegetables. After the bacon is finished, you'll use the same pan to cook down the vegetables (with or without the bacon grease- the choice is yours). Last step is to combine all the ingredients, pour in the pan, and bake!

Cook Time

Prep time: 15 minutes ¦ Cook time: 30 minutes ¦ Ready in: 45 minutes

Yields: 4 - 6 servings (12 mini quiche)

Ingredients

  • 1 cup cooked quinoa
  • 3/4 cup cooked bacon, crumbled
  • 1/2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 orange pepper, diced
  • 3 eggs
  • 1/4 cup soy milk (or any milk substitute)
  • 1/4 teaspoon chili con carne
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Step 1

Preheat oven to 350°. Cook quinoa according to package instructions. Coat mini muffin pan with cooking spray or olive oil.

Step 2

Warm large skillet on medium heat. I like to add a tablespoon of water to an empty skillet- when it boils it reminds me to do the next step. This helps while multi-tasking, and avoids burning the pan!

Follow package instructions to cook quinoa.

Once the skillet is heated, add bacon and cook until crispy (makes it easier to crumble later).

Step 3

As the bacon and quinoa cook, prep the rest of the ingredients. Mince the garlic and dice the onion and orange pepper. I LOVE using my garlic press to mince fresh garlic- it makes life so much easier!

In a large bowl, whisk together the eggs and milk. Mix in all the seasonings- chili con carne, cayenne pepper, salt and pepper. Adjust the amounts as you see fit!

From left to right: garlic, onion, orange pepper. I like to cook onion down a LOT, makes the end result much sweeter. The pepper doesn't have to be super soft, though. If you want more crunch in these quiche, cook the pepper for less time.
From left to right: garlic, onion, orange pepper. I like to cook onion down a LOT, makes the end result much sweeter. The pepper doesn't have to be super soft, though. If you want more crunch in these quiche, cook the pepper for less time.

Step 4

Place cooked bacon on paper towels. Drain most (or all) of the bacon grease from skillet. If draining all of it, add olive oil to the same skillet and put on medium heat. Add garlic and cook for 30 seconds, then add onion and cook until transparent (3-5 minutes). Add orange pepper and cook another 5-7 minutes.

While the onion and pepper cook, roll up and scrunch the bacon in the paper towels until crumbled.

Bacon Crumble

Step 5

Both the quinoa and the garlic-onion-pepper mixture should finish cooking about the same time.

Let the quinoa cool a few minutes.

Mix bacon and garlic-onion-pepper mixture to the large bowl. Add quinoa.

Fill the cups about 3/4 of the way. I usually end up having to even them out at the end, scooping from cups I over-filled. Use a little less than 1/4 cup for each, and that should do the trick.
Fill the cups about 3/4 of the way. I usually end up having to even them out at the end, scooping from cups I over-filled. Use a little less than 1/4 cup for each, and that should do the trick.

Step 6

Pour about 1/4 cup of the mixture into each mini muffin cup. Bake at 350° for at least 30 minutes, or until edges are browned.

Let pan cool for about 5 - 10 minutes. Serve warm, or cool longer then refrigerate for up to a week. Enjoy!

Cool Down

Be sure to let these cool for at least 5 minutes- don't want to end up burning those precious taste buds!
Be sure to let these cool for at least 5 minutes- don't want to end up burning those precious taste buds!

Bacon + Zest Quiche Recipe (to go)

Ingredients

  • 1 cup cooked quinoa
  • 3/4 cup cooked bacon, crumbled
  • 1/2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 orange pepper, diced
  • 3 eggs
  • 1/4 cup soy milk (or any milk substitute)
  • 1/4 teaspoon chili con carne
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350°. Cook quinoa according to package instructions. Coat mini muffin pan with cooking spray or olive oil.

2. Warm large skillet on medium heat. Follow package instructions to cook quinoa. Once the skillet is heated, add bacon and cook until crispy.

3. As the bacon and quinoa cook, prep the rest of the ingredients. Mince the garlic and dice the onion and orange pepper. In a large bowl, whisk together the eggs and milk. Mix in all the seasonings- chili con carne, cayenne pepper, salt and pepper.

4. Place cooked bacon on paper towels. Drain most (or all) of the bacon grease from skillet. If draining it all, add olive oil to the same skillet and put on medium heat. Add garlic and cook for 30 seconds, then add onion and cook until transparent (3-5 minutes). Add orange pepper and cook another 5-7 minutes. While the onion and pepper cook, roll up and scrunch the bacon in the paper towels until crumbled.

5. Both the quinoa and the garlic-onion-pepper mixture should finish cooking about the same time. Let the quinoa cool a few minutes. Mix bacon and garlic-onion-pepper mixture to the large bowl. Add quinoa.

6. Pour about 1/4 cup of the mixture into each mini muffin cup. Bake at 350° for at least 30 minutes, or until edges are browned. Let pan cool for about 5 - 10 minutes. Serve warm, or cool longer then refrigerate for up to a week. Enjoy!

Just Right

Test Run

I had no plan when I started cooking these! There was some bacon in the fridge that needed to be cooked up, and I definitely wanted to use an orange pepper that was about to go bad. The spices (cayenne pepper and chili con carne) seemed like a good pairing with the pepper and bacon, but I was seriously nervous about my choice!

That's one of the best parts of creating new recipes- experimenting with different spice and ingredient combinations. Yes, there's a chance it may not turn out very tasty. That's when you pick up your whisk and try again!

© 2015 The Artisan Tack

Comments

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    • dsb8551 profile imageAUTHOR

      The Artisan Tack 

      2 years ago from Charlotte, NC

      Awesome, thanks for the note! Subbing out the bacon for ham or sausage would no doubt work.

    • RTalloni profile image

      RTalloni 

      2 years ago from the short journey

      Oh boy--this looks nothing less than yum. And it will go with our new way of eating, which would not allow the bacon, eggs, pancakes/waffles breakfast. Will probably try substituting bacon for other meat at some point. Also, mini ones would be great for parties.

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