I’m not going to pretend that I make pretty, little breakfasts like this on weekday mornings. These are easy enough to make on a weekday, but you’re more likely to find them on our table (…er, um, coffee table in front of the tv) for weekend brunch or B4D (breakfast for dinner). I made these quiches with some of my favorite flavors of summer: tomatoes, corn, and basil, none of which require any pre-cooking. Bacon has to get cooked first, but it’s totally worth it. Gorgonzola rounds out the group with a big punch of flavor. Crumbled goat cheese or freshly grated parmesan, pecorino, aged cheddar, or a variety of other cheeses would work here, too.
(Save your corn cobs for corn + parmesan broth!)
Maybe it’s not fair to call these quiches since I took away the crust and the pie dish, then shoved them into little ramekins. They aren’t exactly frittatas, either. I guess technically they are single-serving baked egg custards with summer vegetables and gorgonzola. But that’s a mouthful, so we’ll stick with quiche.
I hate soggy pie crust bottoms, and I, for one, don’t want to bother with stuffing pie dough into tiny ramekins and blind baking it. So for these little guys, I nixed the traditional pie crust. If you are thinking, “Kenan, I hate soggy crust bottoms too, but this truly isn’t a quiche without pie crust,” then I have a solution for you! Bake little pie crust cutouts and throw them on top. Voila! Instructions for that are in the notes below the recipe.
1 large egg
2 tablespoons milk
1 teaspoon minced fresh basil (1-2 leaves)
½ slice bacon, cooked and crumbled
3-4 cherry tomatoes, halved
2 tablespoons raw corn kernels
2 tablespoons gorgonzola crumbles
Preheat oven to 375°F. Grease bottom and sides of an 8-ounce (4”) ramekin.
Whisk together egg, milk, salt, and basil until well beaten.
To ramekin, add bacon, tomatoes, corn, and gorgonzola crumbles. Pour in egg mixture.
Bake at 375°F for about 25 minutes or until just cooked through. Serve warm or room temperature.
Any type of dairy milk will work from skim to whole to cream, so use what you have on hand.
If you want to add pie crust on top, roll out chilled pie dough to ¼” thick on a floured surface, then use cookie or biscuit cutters to cut out shapes. Chill on a lined baking sheet in the fridge for 10-15 minutes. Wash with egg or cream wash, then bake at 375°F for 20-25 minutes.
For a vegetarian quiche, omit bacon. For a gluten-free quiche, omit pie crust topping.
For 4 mini quiches, you’ll need:
4 large eggs
½ cup milk
½ teaspoon salt
4-8 leaves basil
2 slices bacon
1 cup cherry tomatoes
½ cup corn kernels (about 1 ear)
½ cup gorgonzola crumbles (about 1 oz.)