You will see other Quiche Lorraine recipes in cookbooks and websites, but not one that pays tribute to our Northern neighbor, Canada, quite like these little individual dishes!
By using Cheddar cheese curds, which can be found in every supermarket, this breakfast or brunch recipe is light, airy and delicious with its crispy French toast-like crust.
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- Nonstick cooking spray
- 6 slices fresh bread
- 1/2 cup cooked spinach, squeezed dry
- 1 cup Cheddar cheese curds
- 1/2 cup milk
- 4 eggs
- 1/4 cup minced onion
- Salt and black pepper, to taste
- 1/2 cup diced Canadian bacon
- 1 Preheat oven to 350-degrees F.
- 2 Spray 6 cups of a mini muffin tin with nonstick cooking spray; set aside
- 3 Using a round cookie cutter, or the rim of a glass, an inch larger than the bottom of the muffin cup, cut out 6 rounds of bread
- 4 Press them into each of the sprayed wells of prepared muffin tin
- 5 Evenly divide the spinach in the center of each bread "cup"
- 6 Divide the cheese curds on top of spinach in each well, breaking them up if they are large with your fingertips
- 7 In a bowl, whisk milk, eggs, onion, salt, and pepper well. Pour even amounts into each mini quiche
- 8 Top with equal amounts of Canadian bacon and bake 15-17 minutes, or until puffed up, firm to the touch and starting to change color on top
- 9 Immediately remove from oven, let cool for a minute and lift each out with a tablespoon
- 10 Serve immediately