Quiche Toast Cups Recipe

Introduction

Quiche Toast Cups are a delightful twist on classic quiche, offering individual, portable servings perfect for breakfast or brunch. Crispy bread cups hold a savory mixture of bacon, onion, cheese, and eggs, making each bite satisfying and flavorful.

Ingredients

• 1 rasher of bacon, rind removed and 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, or any good melting cheese)
• 2 tsp parsley, finely chopped
• Salt and pepper
• Oil spray

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Heat 1 teaspoon of oil in a small pan over high heat. Add the diced onion and bacon, then sauté until the bacon is crisp, about 2 minutes. Remove from heat and set aside.
3. Step 3: Cut the bread into rounds or remove the crusts. A clean empty tomato can (approx. 800g/28oz) works well to cut rounds that fit your muffin tin.
4. Step 4: Use a rolling pin to flatten each bread round gently.
5. Step 5: Lightly spray six muffin tin holes with oil spray. Press the flattened bread rounds into the muffin tin cups, forming little bread cups.
6. Step 6: Bake the bread cups in the oven for 3 minutes. Remove them when just a bit dry and firm like toast, not browned.
7. Step 7: Whisk together the eggs, milk, parsley, and a pinch of salt and pepper until smooth.
8. Step 8: Divide the bacon and onion mixture evenly among the bread cups, then sprinkle the grated cheese on top.
9. Step 9: Pour about 2 1/2 tablespoons of the egg mixture into each bread cup. Work quickly to place them in the oven immediately to prevent the egg from soaking into the bread too much.
10. Step 10: Bake for 12 to 15 minutes, until the tops are lightly golden and the filling is set.
11. Step 11: Remove from oven and allow to rest for 5 minutes. The filling will deflate slightly during resting.
12. Step 12: Garnish with extra parsley if desired and serve warm.

Tips & Variations

• For a vegetarian version, substitute bacon with sautéed mushrooms or spinach.
• Use whole wheat or multigrain bread for added texture and nutrition.
• Try mixing different cheeses like mozzarella or feta for unique flavors.
• Adding a pinch of nutmeg to the egg mixture enhances the flavor subtly.
• Make ahead by preparing the bread cups and bacon mixture, then assemble and bake when ready to serve.

Storage

Store leftover quiche toast cups in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or oven until warmed through. They are best enjoyed warm for the perfect texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free bread for these quiche cups?

Yes, gluten-free sandwich bread works well as a substitute. Just make sure the slices are sturdy enough to hold the filling when pressed into the muffin tin.

Can I freeze the quiche toast cups?

Yes, you can freeze baked quiche toast cups. Allow them to cool completely, then wrap individually and freeze for up to one month. Reheat in the oven from frozen to maintain texture.

Quiche Toast Cups Recipe

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These Quiche Toast Cups are a delightful combination of crispy bread filled with a savory blend of bacon, onions, egg custard, and melted cheese, all baked to golden perfection. Perfect for breakfast, brunch, or a light snack, these portable, individual-sized quiches offer a delicious way to enjoy classic flavors with minimal fuss.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 individual quiche toast cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bacon and Onion Filling

• 1 rasher of bacon, rind removed and diced (50g / 1.5 oz)
• 1/4 onion, finely diced (brown, white or yellow)
• 1 tsp oil

For the Toast Cups and Egg Mixture

• 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, or any good melting cheese)
• 2 tsp parsley, finely chopped
• Salt and pepper, to taste
• Oil spray, for greasing muffin tin

Instructions

1. Preheat Oven: Set your oven to 180°C (350°F) to begin warming it up for baking the toast cups and filling.
2. Sauté Bacon and Onion: Heat 1 teaspoon of oil in a small pan over high heat. Add the finely diced onion and bacon pieces, sautéing until the bacon turns crisp, which should take about 2 minutes. Once done, remove from heat and set aside. You can leave it in the pan if desired.
3. Prepare Bread Rounds: Cut the sandwich bread slices into rounds or remove the crusts. A clean, empty 800g tomato can makes an ideal size guide for cutting rounds to fit muffin tin holes perfectly.
4. Flatten Bread: Use a rolling pin to gently flatten each bread round to ensure it fits well into the muffin tin and forms a sturdy base.
5. Grease Muffin Tin and Shape Bread: Lightly spray six muffin tin holes with oil spray. Press each flattened bread round gently into the prepared holes, shaping a cup for the filling.
6. Pre-bake Toast Cups: Place the muffin tin with bread cups into the preheated oven for 3 minutes. This step dries out the bread slightly without browning, creating a firm crust to hold the filling.
7. Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, finely chopped parsley, and a pinch of salt and pepper until fully combined.
8. Assemble Cups: Evenly distribute the crispy bacon and onion mixture into each bread cup. Follow by sprinkling the grated cheese over the bacon mixture.
9. Add Egg Mixture: Carefully pour approximately 2 1/2 tablespoons of the egg mixture into each cup, filling just enough to soak the ingredients. Work quickly and place the muffin tin immediately into the oven to prevent the egg from soaking excessively into the bread.
10. Bake: Bake the quiche toast cups for 12 to 15 minutes or until the tops turn lightly golden and the filling is fully set.
11. Rest and Serve: Remove the muffins from the oven and let them rest for 5 minutes. The filling will deflate slightly after puffing up in the oven. Garnish with extra chopped parsley if desired, and serve warm.

Notes

• Using fresh white sandwich bread works best for these cups, as it shreds less and absorbs the egg mixture evenly.
• If desired, substitute bacon with a vegetarian alternative or omit for a vegetarian version.
• Be sure to pour the egg mixture quickly and get the tin into the oven promptly to avoid soggy bottoms.
• Cheese varieties such as gruyere, cheddar, or tasty cheese can be used based on preference.
• These cups can be made ahead and gently reheated before serving.

Keywords: quiche toast cups, bacon quiche, breakfast cups, individual quiche, savory breakfast, easy brunch recipe