We’ve just started a wonderful tradition in our neighborhood in Brooklyn — a regular Sunday low-pressure brunch with the neighbors. We have a list of awesome folks in our neighborhood in Kensington, take turns hosting, everyone brings something to contribute, and we slowly build a family in our ‘hood.
But low-pressure doesn’t have a ton of resonance with me in general. And, typically, when I’m either hosting or attending brunch, I like to go all out. All. Out. Frittata, quiche, homemade cream cheese. You get the idea.
But one of the first Sundays of our brunch routine, I woke up late, with a wee (read: large) hangover and needed to whip something up quickly (read: 45 minutes) for our brunch. I could have opted for a bag of bagels or granola, but I decided to challenge myself to making something homemade and delicious…while downing some Gatorade.
The solution: mini-quiches! Delicious, pint-sized, right from your pantry and EASY! Here’s the recipe if you’re ever in a similar crunch.
3/4 cup crushed crackers
4 tablespoons (1/2 stick) butter, melted
1/4 cup chopped tomatoes
1/4 cup chopped onions
2 tablespoons butter
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheese of your choosing
Smash the cracker crumbs and melted butter together, and divide crumbs among mini muffin tins (butter the edges or place in nonstick muffin cups). Saute onion and tomato for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs.
Beat eggs; add milk, salt, pepper, and cheese. Pour by spoonfuls on top of veggie mix in tins. Do not fill to top — they’ll definitely expand in the oven. Bake at 300 degrees until set, about 15 to 20 minutes.
You can store these guys in the fridge for a day, and rewarm in the oven when you’re ready to serve.
Hope you enjoy as much as I did! It’s a great homemade treat without a ton of work.