Mother’s Day is such a special day in our family. My mother and I cook together often, but this day is always reserved for creating something extra special for our family brunch. We like to change it up from year to year, but the same main dish always pops up on our menu – Mom’s quiche.
The recipe below is an adapted version of my mom’s tried and true dish. If you’re hosting showers, parties, potlucks or need a quick, on-the-go breakfast, then this is the dish for you! Because of the ingredients and small tart shape, these hold together well and are great for tiny hands in the backseat or when you’re balancing life in the fast lane!
Mini Crustless Quiches
6 slices bacon, crisply fried and crumbled
1 c shredded cheddar cheese
1/3 c chopped green onions
1/3 c skim milk
2/3 c Stonyfield Organic nonfat Greek yogurt, plain
1 c all-purpose flour
1/2 tbsp baking powder
1/2 tbsp Confectioners’ sugar
1/2 tsp Kosher salt
1/8 tsp baking soda
1/8 tsp freshly ground black pepper 4 lg eggs
1-1/2 tbsp canola oil
Preheat oven to 400 degrees. Lightly spray pie plate or mini tart pans with non-stick spray. Evenly sprinkle bacon, cheese and onions into desired dish(es). Beat milk, yogurt, dry ingredients and eggs until smooth, about 1 minute with a hand mixer. Slowly pour in the canola oil, mixing until there are no lumps. Pour mixture into prepared dish(es). Bake until golden brown and knife inserted halfway between the center and edge comes out clean, about 30 to 35 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.