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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
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.
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