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Mini Spring Quiches

Course: Breakfast & Brunch
Keyword: Breakfast and brunch, Easter, Mother's day, Recipes, Spring
Skill: intermediate
Servings: 1

INGREDIENTS

For the Quiche:
  • Tart crust of choice
  • 6 large eggs
  • ¼ cup heavy cream
  • 2 Tablespoons blonde miso paste
  • 1 teaspoon ground cayenne
  • ¼ teaspoon kosher salt
  • 4 slices of bacon
  • 2 teaspoons onion
  • ¼ cup thinly sliced white onion
For the Garnishes & Toppings:
  • Radicchio
  • Radishes
  • Sunflower sprouts
  • Dill
  • Parsley
  • Purple basil
  • Whipped ricotta and cream cheese
  • Asparagus tips
  • Fresh peas
  • Fiddle head ferns
  • Mushrooms
  • Edible flowers

INSTRUCTIONS

  1. Make or roll out tart dough, form to quiche containers with slight overhang of dough. Bake with pie weights to package or recipe directions and cool.
  2. Add eggs, heavy cream, miso, cayenne and salt to a large bowl and whisk or blend using an immersion blender.
  3. Cook bacon and chop.
  4. Sauté onions and butter for about five minutes. Add bacon and onion in an even layer over the bottom of the pie crust.
  5. Pour egg blend just below edge of quiche top.
  6. Bake on a baking sheet at 325 for about 15 minutes or eggs have set.
  7. Store in fridge for up to a day before garnish as desired. Serve.