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Test Kitchen Approved

Mini Summer Quiches

Mini Summer Quiches

Mini Summer Quiches

Recipe By Savory Spice Test Kitchen

Yields

6 servings

Prep Time

30 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

This is a simple breakfast or brunch dish for your summer garden harvest.

Serving Suggestions

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

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


6 eggs

1/2 cup heavy cream


Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    Pyramid Peak Lemon Pepper seasoning is an all-purpose lemon & pepper blend that's the perfect balance of tart, salty, and peppery flavors. The ...

    View full details
  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details

Directions

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 Pyramid Peak 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.

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 Pyramid Peak. 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 Pyramid Peak before layering in ramekins.)

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 Pyramid Peak 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.