Quiche Bites

By cwaldron09

So good! Definitely make sure to cook the potato and to chop everything finely. Otherwise it's weirdly bulky in the cake. Also, this recipe makes 6 very full cupcakes. Perfect for in the morning. The panko breadcrumb thing is kind of weird, but it all works.

Ingredients

• 2 tablespoons melted butter
• 1/2 cup Panko bread crumbs (or GF crumbs)
• 4 large eggs
• 1/3 cup half and half
• 1/2 teaspoon sea salt
• 1 small potato, about 2 ounces, cooked, cooled and diced
• 1 link chicken sausage, pre-cooked, crumbled
• 3 medium green onion, thinly sliced
• 1 tablespoon finely chopped fresh basil
• 1 cup shredded Cheddar cheese
• 2 ounces goat cheese, crumbled
• fresh ground black pepper

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from thecafesucrefarine.com

Preparation

Step 1

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

2. Heat oven to 350°F.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil; mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups; serve warm. Garnish with finely chopped fresh herbs, if desired.