Miniature Quiche with Pancetta and Chives

Breakfast & Brunch, Cooking for a Crowd, Cooking for One or Two, Recipes
ham and cheddar quiche
ham and cheddar quiche

Photo: Leigh Loftus

One of the most difficult things about starting your career isn’t the long hours or the challenges of navigating office politics. It’s figuring out what to eat and when. You’re getting home too late to cook a proper dinner, you’re working through lunch hour at your desk and breakfast? When it comes to drying your hair, eating a balanced meal and showing up at the office at some point before 9:00 a.m., there’s really only time for two out of three of those things.

Miniature quiches? Now, we might be talking…

When I worked my first job, I kept oatmeal at my desk and would microwave my breakfast in an office coffee cup every day and eat while I worked.

The habit dwindled when I moved to a different PR firm where there was almost always a line to use the microwave.

By the time I moved to Chicago and set up shop at my third job, I was lucky if I was getting coffee before noon and breakfast was a long memory.

I wouldn’t go so far as to say that I’m not a breakfast person, in fact, I like breakfast very much.

On the weekends when breakfast is at a restaurant or cafe with your good friends and unlimited mimosas, I’m a big fan of breakfast foods.

The thing is, when it comes to sleeping in an extra twenty minutes versus eating a balanced breakfast, sleep usually wins. I suspect there are many more of you out there who can relate.

ham and cheddar quiche

Photo: Leigh Loftus

These quick and easy miniature quiches are the perfect breakfast to grab and go. Make them on Sunday and freeze them to take with you on your way out the door throughout the week. If you’re hosting a brunch event, these are also the perfect partner to a big green salad or mixed fresh fruit.

ham and cheddar quiche

Photo: Leigh Loftus

Miniature Quiche with Pancetta and Chives
Author: 
Recipe type: Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 8 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup diced pancetta
  • ⅔ cup milk
  • 2 tablespoons chopped chives
  • Salt and pepper
Instructions
  1. Preheat oven to 375°F. Meanwhile, in a small bowl beat together eggs, milk, mozzarella, pancetta and chives. Fill prepared each compartment of the muffin tin and season each with a pinch of salt and pepper. Bake 18-20 minutes until puffed and lightly brown. Let cool slightly and remove from tins.
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