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In a perfect world, every meal would contain “just the right amount” of each macronutrient (fat, protein and carbohydrate) and it would be easy to prepare. Furthermore, the ultimate recipe would have all of those things in one bite—a super delicious bite! Well, the search is over! I created the perfect meal in these cups-of-goodness, and each one is filled with yumminess. These quiche bread cups start with Queen Street Bakery’s White Bean and Millet Loaf (which can easily be substituted with their Romano Bean loaf) as the crust. Then they get layered with ham and filled with a quiche filling. This recipe will knock your socks off.  Feel free to add other veggies, herbs and spices to make this recipe your own.

Ingredients

  • Cooking spray
  • 2 teaspoon Olive Oil
  • 1/2 Onion, finely diced
  • 6 slices of Bacon, diced
  • 12 slices Queen Street Bakery White Bean and Millet Loaf
  • 12 large pieces of Black Forest Ham
  • 4 large Eggs, divided
  • 1 cup Milk
  • 2 tablespoons Parsley, finely chopped (plus more for garnish)
  • Salt and Pepper to taste
  • 1/2 cup Old White Cheddar Cheese, grated

Directions

  1. Preheat oven to 350°F. Lightly spray a muffin tin with cooking spray.
  2. In a small pan, heat oil over high heat. Add onion and bacon and sauté until bacon is crisp, about 2 minutes. Remove from heat and set aside.
  3. Cut crusts off bread slices and using a rolling pin, flatten the bread and gently press the bread into the muffin tin.
  4. Place 1 piece of ham inside each cup, pressing it into the cavity to make room for the filling.
  5. Whisk together the eggs, milk, parsley and a pinch of salt and pepper.
  6. Divide the onion and bacon mixture between the 12 muffin cups, then add the cheese. Evenly pour the egg mixture into each cup, then immediately place in the oven.
  7. Bake for 20 to 25 minutes until the filling is set.
  8. Remove the cups from the oven and let them rest for 5 minutes (the filling will be puffed up but it will deflate while resting).
  9. Top with extra parsley if desired and serve warm.

Servings: 12

Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.

 

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