Quiche Toast Cups #toast #appetizer

These Quiche Toast Cups are made utilizing sandwich bread, loaded up with a quiche blend made with eggs, bacon, onion and cheddar. Who can oppose these adorable little chomps?

I adore quiche, however I don't more often than not have instant baked good in stock, and it is even rarer that I endeavor to make baked good. So this is my method for making scaled down quiches – utilizing toast cups made with sandwich bread. I didn't complete a generally excellent activity of squeezing the bread into the biscuit tin.

In any case, it certainly didn't influence the flavor and in actuality it implied there were more crunchy edges on the Quiche Toast Cups. So – there's one major "must do" with making these charming minimal gooey nibbles. You should, must, should pop the toast cups into the stove for a couple of minutes before pouring the egg blend in.

Also try our recipe Chili Lime Baked Shrimp Cups

Cute mini quiches made using plain old sandwich bread. Who can possibly resist these? Makes 6 quiches (3 servings).

Ingredients

• 1 rasher of bacon , rind removed, diced (50g / 1.5 oz)
• 1/4 onion , finely diced (brown, white or yellow)
• 1 tsp oil
• 6 slices white sandwich bread (fresh)
• 2 regular size eggs (or 3 small)
• 2/3 cup milk
• 1/3 cup cheese , grated (tasty, gruyere, cheddar - any good melting cheese)
• 2 tsp parsley , finely chopped
• Salt and pepper
• Oil spray

Instructions

1. Preheat oven to 180C/350F.
2. Heat 1 tsp oil in small pan over high heat. Add onion and bacon and sauté until bacon is crisp - about 2 minutes. Remove from heat and set aside (you can just leave it in the pan).
3. Cut bread into rounds or just cut crusts off. I use a 800g/28oz tomato can (emptied and washed) - the perfect size to cut rounds to fit into muffin tins out of bread, pastry etc.
4. Use a rolling pin to flatten the bread.
5. Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
6. Place in oven for 3 minutes. Remove from oven and set aside. The toast cups should not be browned, just a bit dry (like "toast").
7. Whisk together the egg, milk, parsley and a pinch of salt and pepper.
8. Divide the bacon mixture between the 6 toast cups, then the cheese.
9. Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven. If you take too long between pouring the egg mixture into the toast cups and putting it in the oven, the egg will start soaking into the bread.
10. Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
11. Remove from oven and rest for 5 minutes before serving. The filling will be puffed up but it will deflate while resting.
12. Garnish with extra parsley if desired. Serve warm.

Recipe Notes:
This recipe does not work with stale bread because you cannot flatten it and when you try to mould it into the muffin tray, it will crumble.

Read more our recipe : Korean Beef Bowl Meal Prep

Source : https://bit.ly/2Kkzu44