Individual Breakfast Quiche

Individual Breakfast Quiche

Having started today by making a healthier version of cinnamon rolls for breakfast, I also decided to pair the cinnamon rolls with a light and healthy breakfast quiche. I’ve made a variety of quiches and frittatas in the past, but this morning, decided to do smaller, individual-sized quiches. The best part of doing individual quiches is that you can add in whatever fillings you want based on everyone’s personal preference. (I chose to use broccoli florets and diced tomatoes this morning.) And since this was the first time I tackled individual quiches, it was yet another good addition to my 50 in 15 Challenge.


  • Cooking spray
  • 4 large eggs + 2 egg whites
  • 1/2 c. milk (or half-and-half)
  • 1/2 c. shredded cheddar cheese
  • Sea salt and fresh ground black pepper, to taste
  • Dried thyme and rosemary
  • Fillings, as desired (e.g. broccoli florets, chopped spinach, chopped mushrooms, diced tomatoes, diced ham/turkey/sausage, etc.)


  1. Preheat oven to 350° F.
  2. Lightly coat four 8-ounce ramekins with cooking spray.
  3. In a bowl, whisk together the eggs, milk/half-and-half, salt, pepper, and herbs. Stir in the cheese and fillings.
  4. Place ramekins on a baking sheet and divide the egg mixture evenly into each. Bake until golden brown, about 35 to 40 minutes.


These individual quiches are very easy to prepare. The only down side is the amount of time it takes to bake in the oven. But that item aside, they are an easy way to give a different spin on eggs in the morning. And by making everyone their own individual one, you can fine-tune each one so everyone is 100% happy with their own quiche.

Bon Appétit!


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