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Saturday, September 11, 2010

Cupcake Quiche

Readers Choice: Morning
In the second Gluten Free and You poll, readers voted morning as their favorite time of day. I promised to share a variety of recipes for the early risers who voted. I am also including in this special tribute some of my favorite gluten free breakfast products. Without further ado, thank you to all who participated in the poll. 
The first recipe is Cupcake Quiche!
Cupcake Quiche
12 pieces bacon, crisply cooked
1 cup shredded cheddar cheese
6 eggs
1 cup half and half
salt and pepper

Recipe Tips: I prefer not to use muffin papers. Also, during baking quiche will puff up a bit; upon cooling quiche will shrink a little.

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Combine crumbled bacon and shredded cheese and then divide evenly among muffin tin. In a separate bowl beat eggs, add half and half and blend to combine. Salt and pepper egg mixture to taste. Carefully pour egg mixture into tins evenly. Bake for 30 minutes. Quiche are done when a knife inserted in the center comes out clean.

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