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Today is September 27, 2022

Mini Quiches




Butter for greasing pan
12 slices gluten-free bread, cut into 2-inch rounds
4 slices bacon, crisply cooked and finely chopped
2 Tbsp. finely chopped yellow onion
2 Tbsp. finely chopped baby bella mushrooms
4 tsp. finely chopped green bell pepper
1/2 cup shredded sharp Cheddar cheese
8 large eggs
4 Tbsp. whole milk
1/4 tsp. fine sea salt
1/4 tsp. cracked black pepper


Preheat oven to 350 F. Grease a 12-cup muffin pan with butter. Place a bread round into each muffin cup. Divide the bacon, onion, mushrooms and green pepper evenly among the muffin cups. Top the vegetables with cheese. In a bowl, whisk the eggs, milk, salt and pepper until combined. Divide the egg mixture evenly among the muffin cups. Bake for 9 to 10 minutes, until set. Let cool for 2 minutes and then transfer the mini quiches to a serving plate. Serve immediately. Makes 12 mini quiches.
  Note: If you don’t want to make the quiches gluten-free, a loaf of hearty multigrain bread can be substituted.


From “Whitney Miller’s New Southern Table” by Whitney Miller, Copyright 2015 by Whitney Miller. Used by permission of Thomas Nelson,

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