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Breakfast

Quiche Cups

Recipe provided by Kiwi and Carrot
40mins
Prep Time
12mins
Cook Time
52mins
Total Time
Serves 16
Est. Yield

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.

Quiche Cups

Nutrition Facts

234
Calories
17g
Total Fat
381.6mg
Sodium
13.4g
Carbs
0.9g
Sugars
0.2g
Fiber
7.6g
Protein

Recipe Makes approx. 16 Servings
Serving Size = 1 Quiche Cup

View Full Nutrition Info

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