A individual crustless quiches filled with goat cheese, mushrooms, bacon, and leek
Quiches are such a treat for brunch or breakfast. The silky-smooth egg custard paired with delicious fillings are both light and filling. This recipe is a crustless variation and is made in individually portioned dishes. This allows for a shorter prep and baking time as well as allowing for a gluten-free option for breakfast.
You can use any small individual sized ramekins or baking safe dishes to make this. I personally use shallow ramekins that can also be used for desserts like crème brûlée. Just note, if you use a deeper dish, the bake time may need to be adjusted.
Serve these individual quiches with a side salad or pastry. Enjoy!
– The Recipe –
Bacon and Leek Quichelettes
prep time: 10 min
total time: 50 min
makes: 4 servings
Ingredients
- 1 1/4 c whole milk
- 2 eggs
- 1/4 t salt
- 2 slices bacon
- 2 large button mushrooms
- 1/4 c thinly sliced leeks
- 1 T goat cheese
Directions
- Preheat the oven to 350 degrees Fahrenheit and grease 4 individual ramekins.
- Slice the mushrooms, leeks and bacon into bite sized pieces and in a small frying pan cook on medium high heat until the leeks and mushrooms have softened and the bacon has crisped, about 3 minutes
- While the filling is cooking, whisk the eggs, milk, and salt together until well combined.
- Cool the filling for about a minute then whisk together with the egg and milk. Crumble in the goat cheese and combine.
- Divide the mixture evenly between the 4 dishes (about 1/2 c per serving). And place in a cake pan. Pour water in the pan to come up about halfway on the sides of the ramekins.
- Bake for about 40 minutes until the center is just set. Remove from the oven and serve.
Apricity 