Mini Breakfast Quiche with Hormel Pepperoni

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!

CLICK HERE to save $1.00 on the purchase of any two (2) HORMEL® Pepperoni packages (while supplies last)!

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!

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What would you make with these cute mini Hormel Pepperonis?