Raid Food: Mini Quiches


Makes 12 mini quiches
Cook time: 15 minutes
Prep time: however long it takes you to cube 4 slices of bread and beat a few eggs


  • 4 large eggs
  • 1 cup milk
  • 4 slices of bread, cubed (Any kind works, stale or fresh. We used rye bread.)
  • ½ cup shredded cheese (I prefer sharp cheddar, but just about anything that melts will work)

Just about anything that works in an omelet or scrambled eggs will work well in here. Pictured above is:

  • ½ cup cubed ham
  • 1 red pepper, diced
  • 2 tablespoons of finely diced onion (1/2 teaspoon of onion powder if you’re feeling lazy)
  • Handful of frozen chopped broccoli (no need to defrost)
  • 1 teaspoon Penzey’s Foxpoint seasoning
  • pinch of freshly cracked black pepper

Preheat your oven to 350 degrees. Wisc your eggs and milk together in a mixing bowl. Mix in the rest of your ingredients minus the bread. Distribute your bread evenly in a buttered muffin pan. If your pan has a Teflon coating then you may not need to grease it. Spoon your mixture over the bread. Throw it in the oven and bake for 15 minutes or until an inserted toothpick comes out clean.

Other possible variations:

  • 1 teaspoon of dry mustard instead of the foxpoint
  • Bacon!
  • Frozen chopped spinach and feta cheese
  • Browned breakfast sausage, caramelized onion, sautéed mushrooms
  • Hollowed out baguette instead of cubed bread
  • If you are dealing with picky eaters, puree your veggies in a blender instead of chopping them. Less attractive, but more sneaky.

Essentially this is just scrambled eggs in the oven for dinner. The milk and egg mixture soaks into the bread while your dry ingredients stay on top. This forms an easy crust on the bottom while the cheese helps to hold the top together. This recipe is great for me because I usually have the basic ingredients around the house and can fake the rest with whatever veggies we happen to have in the freezer. In a pinch you can also leave the milk out and add an extra egg.

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