Description
These Quiche Toast Cups are a delightful and easy-to-make breakfast or brunch option. Crispy toast rounds form a perfect base for a savory filling of crispy bacon, sautéed onions, melted cheese, and a fluffy egg custard. Baked to a golden finish and garnished with fresh parsley, these individual quiches are both delicious and visually appealing, perfect for a quick meal or entertaining guests.
Ingredients
Scale
Meat and Vegetables
- 1 rasher of bacon, rind removed, diced (50g / 1.5 oz)
- 1/4 onion, finely diced (brown, white or yellow)
Other Ingredients
- 1 tsp oil
- 6 slices white sandwich bread (fresh)
- 2 regular size eggs (or 3 small)
- 2/3 cup milk
- 1/3 cup cheese, grated (tasty, gruyere, cheddar – any good melting cheese)
- 2 tsp parsley, finely chopped
- Salt and pepper to taste
- Oil spray (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the toast cups.
- Sauté Bacon and Onion: Heat 1 teaspoon of oil in a small pan over high heat. Add the diced onion and bacon, sautéing until the bacon is crisp, approximately 2 minutes. Remove from heat and let it sit in the pan or transfer aside.
- Prepare Bread Rounds: Cut the bread into rounds or cut off the crusts using a suitable round cutter roughly 8 cm in diameter, similar in size to a regular tomato can lid, to fit into muffin tins.
- Flatten Bread: Use a rolling pin to gently flatten each bread round to help it mold easily into muffin tin holes.
- Grease Muffin Tin: Lightly spray 6 muffin tin holes with oil spray to prevent sticking, then press each bread round firmly into the holes, shaping them into small cups.
- Toast Bread Cups: Place the muffin tin with bread cups in the oven for 3 minutes. The bread should dry out and resemble toast without browning too much. Remove from oven and set aside.
- Mix Egg Custard: In a bowl, whisk together the eggs, milk, parsley, and a pinch of salt and pepper until well combined.
- Assemble Filling: Evenly distribute the sautéed bacon and onion mixture between the 6 toast cups, then sprinkle the grated cheese over each.
- Add Egg Mixture: Pour approximately 2 1/2 tablespoons of the egg mixture into each toast cup immediately after adding the cheese. Quickly move to the next step to prevent the egg from soaking into the bread.
- Bake Quiche Cups: Bake in the preheated oven for 12 to 15 minutes until the tops are lightly golden and the egg filling is set.
- Rest: Remove from oven and let the quiche toast cups rest for 5 minutes. The filling will puff up during baking but will deflate slightly while resting.
- Serve: Garnish with extra parsley if desired and serve warm to enjoy the best flavor and texture.
Notes
- Using fresh white sandwich bread works best for shaping the cups without tearing.
- Make sure not to overcook the bread cups during the initial toasting to avoid them becoming too hard.
- You can substitute bacon with ham or cooked sausage pieces for variety.
- Cheese types can be varied according to preference but should be good melting types for best results.
- Ensure you put the egg mixture in the cups promptly before baking, to avoid soggy bread cups.
- These quiche cups can be made ahead of time and reheated gently before serving.
