Good morning to all of my wonderful readers! I hope the start to your weekend has been as productive and sunny as mine has! The past few weeks have been so busy that meal prepping and cooking have been very low on my to do list. As a result, I’ve been eating fast food way more than I care to admit; that being said, I took my early morning wake up call this Saturday a.m to get a head start on a few quick meals to accompany my busy life. It wasn’t even 7am when I rolled out of bed, so I couldn’t run to the grocery store yet, but I was ready to get cooking! I decided to make one of my go to appetizers- mini quiches. I usually make these as a last minute hors d’oeuvre when I’m entertaining or having a movie night, but they also make a yummy on the run breakfast!
Prep time: 5 minutes
Total cook time: 20 minutes
- 4 eggs
- 12 tart shells (I used frozen for ease, but you can make your own)
- 1/4 cup roughly chopped arugula
- 4 heaping TBS crumbled goat cheese
- 1 TSP olive oil
- 1/2 yellow onion, finely chopped
- Salt and pepper to taste
- Splash of hot sauce (optional)
- Parmesan cheese (garnish, optional)
Preheat oven to 350ºF. Heat olive oil in a frying pan and cook chopped onions on medium heat until soft and slightly browned on the edges. Turn off heat and set aside to cool. In a small bowl or measuring cup, whisk together eggs, chopped arugula, goat cheese, cooled onion, hot sauce (optional) and salt and pepper. Once the oven is hot enough, place tart shells on a baking sheet and bake for 5 minutes. Remove from oven and fill each shell with about 2 TBS of the egg mixture (or until just about filled to the brim). Shred a little bit of Parmesan cheese over top of each quiche, place them back into the oven and allow to bake for another 15 minutes. Remove from heat and serve warm. These quiches can be reheated, or even eaten cold from the fridge for a rushed but yummy breakfast! They keep in he fridge for a few days. If you try them, let me know what you think!