Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #PepItUp #CollectiveBias
Growing up I remember my mom serving these cute mini quiche’s often. There were the perfect finger food at parties, work pot-lucks, and as an appetizer. I’ve never been able to forget about these super delicious little bites, and I even have a recipe that’s proven pretty popular that’s a full pie quiche.
Recently I spotted these adorable little mini Hormel pepperoni package, and seeing the tiny mini pepperoni reminded me of those mini quiche’s I loved. I just had to incorporate it into a breakfast recipe. Mini pepperonis, mini breakfast quiche. It’s a match made in heaven!
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Now, I did make these for the impending holiday season since these are the perfect kind of breakfast when it’s busy. However these would be great year round, and they don’t have to just be for breakfast. I added two kinds of cheeses to match the kick that pepperoni adds, as well as smoked paprika for some depth and some basil for just the right spice.
Everything blended together perfectly, and these are so delicious. I have to make a new batch for Thanksgiving morning because these are now GONE.
Ingredients for Mini Breakfast Quiche:
- 1 roll out pie crust
- 1 tablespoon extra virgin olive oil
- 1/4 cup mini Hormel Pepperoni
- 1/4 cup shredded kale
- 1 tablespoon pimientos
- 1 tablespoon corn
- 2 cloves garlic, minced
- 2 tablespoons mushrooms, chopped
- 2 green onions, chopped
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry basil
- 1/4 teaspoon smoked paprika
- 1/3 cup sharp cheddar cheese
- 1/3 cup pepper jack cheese
Directions:
Preheat your oven to 375.
Begin by prepping all the ingredients. It’s so much easier to dump everything together when it’s ready.
Roll out the pie crust and using a biscuit cutter or round cookie cutter, cut the dough into circle shapes. Spray a cupcake/muffin pan with non stick spray and place the pie discs in the pan, pressing the middle down gently into the pan.
In a medium skillet warm the olive oil and add the pepperoni and kale to precook it just a bit.
Once the kale is wilted, add the corn, pimiento and garlic. Saute until the garlic is fragrant.
Add the mushrooms and green onions, stir around a few times and remove from heat.
Combine the eggs and whipping cream in a mixing bowl, and drop the seasonings in. Whisk together until smooth.
Scoop about two teaspoons of pepperoni mixture into the pie discs.
Top with a bit of each cheese. Then (carefully) add 3-4 tablespoons of the egg mixture to the middle, being careful not to spill outside of the crust.
Bake for about 25-30 minutes, then remove from oven. Let cool on wire racks.
Once cool, serve.
The crust is perfect and flaky, and those little pepperonis really make this meal complete.
Enjoy!
This recipe is guaranteed to impress. Mini Hormel Pepperoni is added to Mini Breakfast Quiche to create and instant crowd pleaser!
Ingredients
- 1 roll out pie crust
- 1 tablespoon extra virgin olive oil
- 1/4 cup mini Hormel Pepperoni
- 1/4 cup shredded kale
- 1 tablespoon pimientos
- 1 tablespoon corn
- 2 cloves garlic, minced
- 2 tablespoons mushrooms, chopped
- 2 green onions, chopped
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry basil
- 1/4 teaspoon smoked paprika
- 1/3 cup sharp cheddar cheese
- 1/3 cup pepper jack cheese
Instructions
- Preheat your oven to 375.
- Begin by prepping all the ingredients. It's so much easier to dump everything together when it's ready.
- Roll out the pie crust and using a biscuit cutter or round cookie cutter, cut the dough into circle shapes. Spray a cupcake/muffin pan with non stick spray and place the pie discs in the pan, pressing the middle down gently into the pan.
- In a medium skillet warm the olive oil and add the pepperoni and kale to precook it just a bit.
- Once the kale is wilted, add the corn, pimiento and garlic. Saute until the garlic is fragrant.
- Add the mushrooms and green onions, stir around a few times and remove from heat.
- Combine the eggs and whipping cream in a mixing bowl, and drop the seasonings in. Whisk together until smooth.
- Scoop about two teaspoons of pepperoni mixture into the pie discs.
- Top with a bit of each cheese. Then (carefully) add 3-4 tablespoons of the egg mixture to the middle, being careful not to spill outside of the crust.
- Bake for about 25-30 minutes, then remove from oven. Let cool on wire racks.
- Once cool, serve.
- The crust is perfect and flaky, and those little pepperonis really make this meal complete.
- Enjoy!
#PepItUp | #CollectiveBias
I love this! quiche and pepperoni – two of my favorite things that I never thought to put together!
Now it’s both your favorite things, in a cute miniature form. I’m making more now!
I love your recipe. Those minis are so cute, grand kids will love them.
Thanks! Glad you love them and hope the kiddos do too!
Gorgeous! I have a love for mini quiche as well. I tend to make up a bunch and then freeze them for quick breakfast bite. I love all the ingredients you added to yours. #client
These would be great for a holiday party!
ooh yummy, that looks terrific for my next brunch!
I like the idea of mini quiche. It is a great way to give everyone something they like and to personalize.