Looking for a deliciously easy way to impress your family and friends at your next brunch? These Crustless Mini Quiches with Butternut Squash, Bacon, and Goat Cheese are the perfect solution! Bursting with flavor and packed with wholesome ingredients, these little bites of goodness are not only a feast for the taste buds but also a feast for the eyes. Whether you're hosting a gathering or simply craving a savory snack, these mini quiches are sure to be a hit. Dive into this recipe and discover how simple it is to create these delightful treats that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini quiches
Ingredients
- 1 cup butternut squash, diced
- 6 slices of bacon, cooked and crumbled
- 4 large eggs
- 1/2 cup milk
- 1/2 cup crumbled goat cheese
- Salt and pepper to taste
- 1/4 cup chopped fresh herbs (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup non-stick muffin tin with cooking spray or butter to prevent sticking.
- Dice butternut squash into small, uniform 1/4-inch cubes. If using raw squash, sauté in a skillet with a little olive oil over medium heat for 5-7 minutes until slightly tender and lightly caramelized.
- Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces once cooled.
- In a large mixing bowl, whisk together eggs and milk until well combined. Season with salt and pepper to taste.
- Distribute the cooked butternut squash evenly among the muffin cups, filling each about 1/3 full.
- Sprinkle crumbled bacon over the squash in each muffin cup.
- Crumble goat cheese and distribute evenly across the muffin cups.
- Pour the egg mixture carefully into each muffin cup, filling about 3/4 full. Leave a small space at the top to prevent overflow.
- If using fresh herbs, sprinkle chopped herbs on top of each mini quiche.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden brown and slightly puffy.
- Remove from oven and let cool in the pan for 5 minutes. Use a small knife to gently loosen the edges before removing.
- Serve warm or at room temperature. These mini quiches can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Tips
- Prep Ahead: To save time, you can prepare the butternut squash and bacon a day in advance. Just store them in the refrigerator until you're ready to assemble the quiches.
- Customize Your Fillings: Feel free to swap out the bacon for another protein like sausage or turkey, or add your favorite vegetables such as spinach or bell peppers for extra flavor and nutrition.
- Don’t Overfill: When pouring the egg mixture into the muffin cups, be careful not to overfill them. Leaving a little space at the top allows the quiches to puff up beautifully without spilling over.
- Check for Doneness: Ovens can vary, so keep an eye on your quiches during the last few minutes of baking. They are done when the tops are golden brown and the egg is set in the center.
- Perfect for Meal Prep: These mini quiches are great for meal prep! Store them in an airtight container in the refrigerator for up to three days, and simply reheat them in the microwave for a quick breakfast or snack.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 3g
Protein: 7g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 85mg
