September – when the reality of summer’s end finally sets in. Only about a month into school, and chances are you’re exhausted. Nutrition is important, of course, but waking up every morning and making a whole filling meal? As a WHHS student? Insanity. What other option is there? The quiche. Make these simple mini-quiches on the weekend, throw them in the microwave for a little, and you’re ready to go. The choice is yours, but there is a correct choice. Choose the quiche.
Here’s what you’ll need for this recipe. Don’t worry – the measurements are listed in the recipe too, so you don’t have to worry about glancing up and down over and over.
- Pastry cups (store-bought or homemade)
- 6 eggs
- 1 cup of half-and-half
- 1 cup of grated cheese (any, I used cheddar)
- 1 teaspoon of dried parsley
- 2 teaspoons of dried chives
- 6 slices of bacon (optional)
- Salt and pepper
- Mini muffin tin
First, preheat your oven to 350 degrees. Cook 6 slices of bacon – while I used thick-cut; use whichever kind you prefer. While the bacon cools, grate 1 cup of cheese. Once fully cool, chop the bacon finely and set aside. Beat 6 eggs together before adding 1 cup of half-and-half and combine. In a smaller bowl, mix the bacon and cheese, as well as 1 teaspoon of dried parsley and 2 teaspoons of dried chives. Pour the mixture into the eggs and stir. Add salt and pepper to taste (about 1 teaspoon of each). Add your pastry cups into a mini muffin tin before carefully pouring the mixture into each, stopping a little before full. Bake for 15 minutes, or until fully cooked. Refrigerate for at least 5 minutes, or until you’re ready to eat. Reheat a few in the microwave for up to 10 seconds at a time, and dig in! (I told you it was simple, didn’t I?)