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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Mini Canadian Quiche Lorraines

Sure, you will see other Quiche Lorraine's in many cookbooks and websites, but not one that pays tribute to our Northern partner, Canada, quite like these little individual dishes. By using Cheddar cheese curds(which are found in every supermarket), this breakfast or brunch recipe is light, airy and delicious with its' crispy French toast-like crust.

Ingredients

For 6 Serving(s)

Recipe

  • Nonstick cooking spray
  • 6 slices fresh bread
  • 1/2 cup(s) cooked spinach, squeezed dry
  • 1 cup(s) Cheddar cheese curds
  • 1/2 cup(s) milk
  • 4 eggs
  • 1/4 cup(s) minced onion
  • Salt and black pepper to taste
  • 1/2 cup(s) or about 2 ounces diced Canadian bacon

Mini Canadian Quiche Lorraines Directions

  1. Preheat oven to 350-degrees F. Spray 6 cups of a mini muffin tin with nonstick cooking spray; set aside. 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. Press them into each of the sprayed wells of prepared muffin tin.
  2. Evenly divide the spinach in the center of each bread "cup". Divide the cheese curds on top of spinach in each well, breaking them up if they are large with your fingertips. In a bowl, whisk milk, eggs, onion, salt and pepper well. Pour even amounts into each mini quiche. 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. Immediately remove from oven, let cool for a minute and lift each out with a tablespoon. Serve immediately.
  3. NOTE: Cheddar cheese curds, or any cheese curd, is simply the same thing as any other Cheddar cheese, but has been packaged before the forming and aging, resulting in a great, fresh tasting cheese. It must be used rather quickly however, or cheese curds will dry out and become overly salty. If you find yourself with extra curds, they are absolutely delicious breaded and deep fried for only a couple seconds.
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