Name: Mini Quiches
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 6 servings
Ingredients: 6 (4.5 oz.) ramekins; 2 Tbsp. olive oil, divided; 1 large shallot, sliced; 4 oz. Gruyere cheese, shredded; Choose ONE of these summer veggies and slice into thin rounds:; 1 small squash; 1 small zucchini; 2 roma (or plum) tomatoes; 1 to 2 Tbsp. choice of seasoning:; 6 eggs; 1/2 cup heavy cream

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Mini Quiches

Recipe by Savory Spice Test Kitchen

Healthy Cooking

A simple breakfast or brunch dish for spotlighting the best of spring and summer produce.

For brunch, serve with a green salad, scones, and mimosas or bloody marys.

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Serves 6 servings

Prep Time 30 minutes

Cooking Time 15 minutes

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Ingredients

6 (4.5 oz.) ramekins 2 Tbsp. olive oil, divided 1 large shallot, sliced 4 oz. Gruyere cheese, shredded Choose ONE of these summer veggies and slice into thin rounds: 1 small squash 1 small zucchini 2 roma (or plum) tomatoes 1 to 2 Tbsp. choice of seasoning:

Pyramid Peak Lemon Pepper

Capitol Hill Seasoning

6 eggs 1/2 cup heavy cream Salt & pepper, to taste

Salt & Pepper Tableside Seasoning

Directions

Step 1 Preheat oven to 350 degrees. Use 1 Tbsp. of the oil to grease ramekins. Heat remaining oil in a large skillet over medium heat. Add shallots, sprinkle with some of the seasoning and cook until just starting to caramelize, about 10 min. Divide cooked shallots between the ramekins to create a bottom layer. Divide half of the shredded cheese among the ramekins, layering it on top of the shallots.

Step 2 In the same skillet you used for shallots, sear squash or zucchini slices for about 1 min. per side over medium heat. Sprinkle each side with some of the seasoning. Divide the slices in layers among ramekins, setting aside one pretty slice per ramekin for garnish. (For tomatoes, sprinkle raw slices with some of the seasoning before layering in ramekins.)

Step 3 Vigorously whisk eggs with the cream for about 1 min. and season with salt & pepper. Divide evenly between ramekins, pouring directly over veggie layers you created. Top each with remaining cheese and garnish with reserved veggie slices. Sprinkle with additional seasoning and salt & pepper to taste. Set ramekins on a baking sheet and bake for about 20 min. or until middle is no longer soft. Let cool for at least 5 min. then serve either in the ramekin or turned out onto a small plate.