Cheesy Gruyere and Swiss Mini Quiche
I love eggs in the morning but sometimes I’m not in the mood to stand in front of the stove and cook them. To be honest sometimes I’m barely functioning in the morning, especially if I haven’t had my first cup of coffee. So, how excited am I at a recipe where I mix together a bunch of ingredients, throw it in the oven to cook and go about enjoying my coffee while I wait for breakfast? Ecstatic doesn’t even begin to cover it.
– 5 eggs
– 1 1/2 cups of half and half (substitute with whole milk for a healthier option)
– 1 tsp of salt
– 1 tbsp of freshly cracked black pepper
– 2 tbsp fresh thyme
– 3/4 cup shredded Gruyère cheese
– 3/4 cup shredded Swiss cheese
– 3/4 cup of panko bread crumbs
Pre heat oven to 375.
Beat the eggs together and add the half and half, salt, black pepper and 2 tbsp of thyme. Mix together and then add the Gruyère and Swiss cheese. In a separate bowl, mix together the remaining thyme with the panko bread crumbs. Using a ladle, pour the mixture into a greased muffin tin, filling up 3/4 of the way. The quiche will rise as they cook so leave some room for this. Cook for 10 minutes and then pull out the muffin tin to spoon the bread crumb mixture onto each quiche, about 1 tsp each. This will ensure the breadcrumbs stay on top and get crispy. If they are added in before the quiche goes into the oven they will sink into the mixture. Continue cooking for another 15 minutes until the top turns golden brown.
Allow the quiche to cool for about 10 minutes. Once they have cooled, run a butter knife along the edge of each quiche to loosen it up and pull it out.
Dress to impress tip – Grab some extra sprigs of fresh thyme while you’re at the store to use for a garnish. Place the extra sprigs in between the quiche to have bright pops of green.