April is here, with warm days coaxing our gardens – and all of us – out of hibernation. Celebrate spring with a lovely brunch; this simple and delicious recipe for Cheesy Egg Quiches is the perfect menu headliner.
One of my favorite recipes, this quiche has adorned my family’s brunch and holiday tables for years. I’ve adapted it many times with different meats, cheeses, vegetables, and herbs. For this version I’ve made individual quiches using my jumbo muffin tins – they are so pretty and easy to serve. The recipe can be prepared the night before and baked in the morning, allowing you more time with your guests. Leftovers (if you have any!) reheat beautifully. The quiches can also be wrapped individually and frozen, then reheated in the microwave for a delicious breakfast or lunch on-the-go.
Cheesy Egg Quiches
½ C flour (for gluten free, substitute rice flour or gf flour)
1 tsp. baking powder
1 tsp. Kosher salt
½ tsp. ground black pepper
16 oz. container small curd cottage cheese
1 lb. shredded Mexican cheese blend
½ C butter, melted and cooled slightly
12 oz. pork chorizo
1 4 oz. can diced chiles
Preheat oven to 350°F. Spray two 6-cup jumbo muffin tins with nonstick cooking spray.
Heat a non-stick skillet over medium-high heat. Remove the chorizo from the casing and sauté, stirring often, until the meat is cooked through, about 10 minutes. Cool.
In a large bowl, beat the eggs until frothy. Whisk in the butter, flour, baking powder, salt, pepper, and cottage cheese. Fold in the shredded cheese, chorizo, and chiles.
Place ½ cup of the egg mixture into each muffin tin and bake 25-30 minutes, until golden brown and a knife inserted into the center comes out clean. Remove from the oven to a cooling rack. Carefully run a butter knife or an offset spatula around the edges of each quiche, cool for 10 minutes, and remove from the tins.
Serve with fresh salsa or pico de gallo, sliced avocado, and Mexican Crema (or sour cream).
Note: The quiche can also be baked in a 9” x 13” baking dish; spray with cooking spray, pour the egg mixture in and bake 35-40 minutes. For smaller individual quiches, use two standard 12-cup muffin tins and bake 25-30 minutes, testing for doneness as directed above.
For the printable recipe, Sue’s flavor variations, and step-by-step tips, visit: www.itsokaytoeatthecupcake.com