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Quiche Cups

Prep Time:40
Cook Time:12
Serves:16

Quiche Cups make a tasty addition to your Sunday brunch. This easy-to-follow recipe takes less than an hour to make, and the crust uses Kodiak Cakes Buttermilk Power Cakes to give the the crust the hearty texture of 100% whole grains.

Recipe provided by Recipe provided by Kiwi and Carrot

Ingredients

Crust
  • 2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • 1 cup cold, unsalted butter, organic, and grass-fed
  • About 8 tablespoon ice water
Filling
  • 1 tablespoon olive oil
  • 1/2 onion
  • 4 mushrooms
  • 4 spears asparagus
  • 6 eggs
  • 1 cup cottage cheese
  • 1/2 cup feta cheese
  • 1/2 cup sharp cheddar cheese
  • 1/4 cup Kodiak Cakes Buttermilk Flapjack and Waffle Mix
  • Salt and pepper
  • 1/2 teaspoon paprika
  • Several drops hot sauce, depending on heat level preference
 

Directions

  1. Preheat oven to 375 degrees. Grease 2 muffin tins and set aside.
  2. Put Kodiak Cakes mix in a large bowl. Cut cold butter into small pieces and add.
  3. Cut butter into mix using a pastry cutter until butter is the size of peas.
  4. Make a well in center of mix and add cold water by tablespoon. Combine just until the dough sticks together and forms a ball.
  5. On a floured surface, roll dough until very thin. Cut 5-inch rounds out of dough (can use a round bowl as a template).
  6. Place each 5-inch round in a muffin cup and mold dough into cup. Crimp top edges like a pie crust.
  7. Heat olive oil in a pan. Add diced onions and sauté until soft. Add diced mushrooms and asparagus and cook another 2 minutes.
  8. Crack eggs in a medium-sized bowl and whip. Add rest of filling ingredients, stir together, and pour into unbaked shells.
  9. Bake for 10-12 minutes until eggs are set and crust is golden brown.
  10. Let cool in tins for 5 minutes and then remove carefully.

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