It was bitter cold in NJ this past weekend, to the point your breath would literally be taken away when you stepped outside. So we didn’t. We stayed inside, holed up in our little house, cooking and playing with Baby Boy – his new thing, besides wanting to walk everywhere holding your hands, is giving “kisses”. His version of kisses are the big, open mouth, slobber on your cheek type (I think he learned that from the dog).
Not having much in the fridge, but not feeling like going to the grocery store, I took inventory of our supplies. I had eggs, plenty of cheese, and a couple of vegetables. I guess I could have made omelets, but I wasn’t feeling them, I wanted to try something different. So I hit up my foodie friends’ blogs in search of inspiration, and quickly settled on these tasty Crustless Quiches from Melissa’s blog, I Was Born To Cook.
On Saturday I made mini bacon egg and cheese quiches with tomato and spinach for lunch (pictured in this post). They were so good I made them again Sunday, adding some red and green peppers to mine, and mushrooms to Rachel’s.
Whether your holed up inside like us, trying to escape the cold, or are just looking for a tasty breakfast idea, give this quiche recipe a try. I don’t think you’ll be disappointed!
Now I’m going to go off on an aside for a moment to my fellow food bloggers. See, Melissa lives in NJ too. Though a fellow food blogger and located not too far from us, we haven’t yet met in person. There are a bunch of other food bloggers in the tristate (NY/NJ/CT) area too. But outside of the occasional busy blog conference that not everyone can attend, I don’t think there are many chances for us to meet, network, discuss our blogs, and most importantly, eat!
So I’ve decided to spearhead a little Foodie gathering. If you’re a Food Blogger in Tri-State area, please hop over to our Tri-State Food Blogger Picnic page for details. We’d love to meet you!
PS – Melissa, we’ll see you at the picnic 
Ingredients
- 5 pieces bacon
- 1/4 tomato, chopped
- 1/4 onion, chopped
- 1/2 scallion, chopped
- 1/2 cup frozen spinach, cooked and squeezed dry
- 3 eggs
- salt and pepper to taste
- 1/8 cup fat free sour cream
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 325 degrees. Fry bacon in a skillet, plate and pat dry when finished, then chop.
- Discard most all of the bacon fat from the skillet. Add tomato, onion, scallion, spinach and bacon to the pan. Cook on low until onion is translucent.
- In a small mixing bowl, beat eggs with sour cream, salt and pepper.
- In a muffin tray, sprayed with non stick cooking spray, divide the egg mixture equally into 4 of the muffin spots (about 1/4 cup of mixture). Add the vegetable/bacon mixture and top with cheese. Bake for 22 minutes or until cooked through.
Recipe adapted from: I Was Born To Cook
Subscribe to Email Updates
Welcome to The Keenan Cookbook! We're your hosts Chris & Rachel. 
So glad you enjoyed it! We love this dish.
I’ll be happy to post the info about the picnic on my blog…only thing is, that date is a problem for me
Such a good dish! Thanks for Lunch and Breakfast
Let’s see what happens… Worst comes to worst we see you some other point. Not like your that far away 
Bummer about the date
I’m BUMMED
Yes! I love quiches but the crusts are such a deterrent for me (sigh). Anything that’s mini and can be made in muffin tins is perfection in my book.
I do this all the time! I hate fumbling with crust.
These look wonderful!
And, I totally love your blogger picnic idea. Have fun!