Bite Size Bacon, Mushroom & Gruyere Quiche and A Giveaway!

by FoodBabbles on April 16, 2012

There’s nothing better than a hearty, belly filling breakfast. More often than not, you’ll find eggs as the star of our breakfasts around here. Maddy loves them and is always requesting “eggys.” I don’t know why she calls them that since she can clearly say “egg,” but it’s cute. So when Land O Lakes Eggs approached me about making a bite-size brunch item for them, I was more than happy to oblige.

Last year, I partnered with Land O Lakes Eggs and made a pear Gruyère strata that was out of this world! This time around I am bringing you bite-size quiche that couldn’t be easier to make. With the help of refrigerated pie dough, this could be a quick weekend breakfast idea or make a wonderful addition to your brunch menu for any special occasion.

There’s nothing like all these savory breakfast favorites in one place. Theses quiche are the perfect little bite of egg, bacon, mushrooms and one of my personal favorite cheeses, Gruyère. I served these at our Easter brunch and they didn’t last very long at all. I’m thinking for our traditional Mother’s Day brunch, these would be a hit too! You can always change up the fillings too. How about ham and peppers for a Western flavor? Or add broccoli and cheddar perhaps? Any of your favorite fillings for omelets can be transformed into one perfect bite-size quiche.

I always buy Land O Lakes Eggs when I’m shopping because they’re inexpensive and they have a few different options for me to choose from. There are four varieties of all-natural eggs offered under the Land O Lakes brand: Farm-Fresh All-Natural Eggs, Cage-Free All-Natural Eggs, All-Natural Eggs with 160 mg ALA Omega 3 and Organic All-Natural Eggs. All their varieties are produced by hens fed a premium vegetarian, whole-grain diet. That makes them a great pick in my book!

If you want to give these Land O Lakes eggs a try for yourself you can use their “egg locator” to see where you can find them in your area OR Land O Lakes has agreed to give one lucky reader a premium gift package valued at over $100! This prize includes including an On-Ice Deviled Eggs ServerMini Muffin Tin, and a Two-Tier Server with Plates! That is quite the package, if I do say so myself.

Here’s the scoop…

To Enter: {Mandatory Entry} Simply leave me a comment telling me what’s your favorite brunch recipe that uses eggs? Simple, right? But if you’d like even more chances to win…

Optional Bonus Entries: Be sure to leave a separate comment for each of these that you complete since each individual item completed will be counted as an entry!

– Follow Land O Lakes on Twitter

– “Like” the Lank O Lakes Facebook page

– Subscribe to FoodBabbles emails

– Follow FoodBabbles on Twitter

– “Like” FoodBabbles on Facebook

Entries will be accepted until 9pm EST on April 20th. Winner will be selected via random.org. The winner will be contacted by the email address provided and will have 24 hours to respond. If the winner does not respond within that time frame, another winner will be selected via random.org. This giveaway is open to US residents only.

Good Luck!!

~K

This giveaway is closed.

Print This Recipe Print This Recipe

Bite Size Bacon, Mushroom & Gruyère Quiche

1 (15 oz) box of refrigerated pie crusts (2 in a box)

6 slices of bacon

1 cup fresh mushrooms, coarsely chopped

1/3 cup shallots, finely chopped

1 1/2 cups Gruyère cheese, shredded

5 eggs

2/3 cup half-and-half

1 cup sour cream

– Preheat your oven to 375 degrees. Spray a mini-muffin pan with non-stick cooking spray.

– Roll out a dough disk to about 1/4-inch thickness and using a 2-inch round cutter, cut out 40 circles from the two disks.

– Put each circle into the prepared mini-muffin pans and press to fit.

– In a pan, cook the bacon until crispy. Drain on paper towels and then crumble into pieces and set aside.

– Pour off the bacon grease, reserving about 2 tablespoons. Saute the mushrooms and shallots in the reserved bacon grease until the mushrooms release their moisture, about 3-5 minutes. Set aside until cool.

– Once cooled, toss together the crumbled bacon, mushrooms, shallots and Gruyère.

– In a medium bowl whisk together the eggs, half-and-half, and sour cream.

– Fill each muffin cup 3/4 full with the bacon mushroom mixture.

– Spoon about a tablespoon of the egg mixture into each muffin cup.

– Bake at 375 degrees for about 20 minutes until eggs are set.

– Enjoy!

PS… These can be made ahead and reheated for 10 minutes in the oven at 375.

Disclosure: LAND O LAKES provided me with a full price coupon for LAND O LAKES Eggs, as well as a premium gift package from MoArk, including an On-Ice Deviled Eggs Server, Mini Muffin Tin, Two-Tier Server with Plates and a full-value coupon redeemable for any variety of LAND O LAKES®Eggs to be mailed to the giveaway winner. As always, all the opinions here are my very own.

{ 55 comments… read them below or add one }

Emily April 16, 2012 at 8:12 am

Im a fan of quiche Lorraine. 🙂

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FoodBabbles April 16, 2012 at 1:54 pm

Yum! I’m a fan of quiche Lorraine too 🙂

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Emily April 16, 2012 at 8:13 am

I also subscribe to FoodBabbles emails!

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FoodBabbles April 16, 2012 at 1:54 pm

Welcome!!

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Emily April 16, 2012 at 8:14 am

And I like Land O Lakes on Facebook!

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Barbara | Creative Culinary April 16, 2012 at 8:25 am

My favorite brunch item is a blueberry and cream cheese French toast that I’m now ravenous for now that you’ve made me think about it! But I would take some of these in a heartbeat!

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FoodBabbles April 16, 2012 at 1:53 pm

You’re making ME ravenous! That sounds utterly amazing! Is that on your site?? I’ll be heading on over to see 😉 Maddy would love that too so I NEED to make that!

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Renee Dobbs April 16, 2012 at 8:48 am

My favorite brunch recipe is a frittata loaded with potatoes, veggies, and fresh herbs.

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FoodBabbles April 16, 2012 at 1:50 pm

Wow! That sounds so good. It’s making my mouth water just thinking about it! I love frittatas

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chefconnie April 16, 2012 at 10:49 am

I love to make mini quiche. The problem is they usually stick. How did you get them to come out so easy. Non stick spray does not usually work for me. Maybe its my pans….

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FoodBabbles April 16, 2012 at 1:49 pm

Oh no! I hate when that happens. I just used regular plain ol’ Pam and it worked nicely. I had to gently use a knife around the top edges where the cheese had melted but after that they came right out. Perhaps you could also try making little parchment circles to place in the bottom of your pans? Then spray with nonstick cooking spray as well?

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eastofedencook April 16, 2012 at 12:19 pm

My favorite brunch item is French Toast with real maple syrup and a sprinkling of powdered sugar.

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FoodBabbles April 16, 2012 at 1:48 pm

Oh yes!! A personal favorite of mine as well. Yum!

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eastofedencook April 16, 2012 at 12:20 pm

I am a happy subscriber of Food Babbles!

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FoodBabbles April 16, 2012 at 1:47 pm

And I’m happy to have you 😉

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Pam Lewis April 16, 2012 at 2:46 pm

I love eggs benedict…and french toast (it uses eggs, does that count?)

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FoodBabbles April 17, 2012 at 6:05 pm

That totally counts!! Without eggs, there would be no french toast 😉

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chewtown April 16, 2012 at 7:07 pm

My all time favourite brunch dish are corn fritters – actually, now that I’ve written that I feel like them!

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FoodBabbles April 17, 2012 at 6:05 pm

Yum!! I love corn fritters too… I haven’t had them in a million years! So while you’re at it, could you make me some too? 😉

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chewtown April 18, 2012 at 6:55 pm

Absolutely! Can you get yourself to Sydney?

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FoodBabbles April 19, 2012 at 9:54 am

You’re awesome! I’ll be right over 😉 (I wish! Never been to Sydney but would LOVE to go!)

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jwfong April 16, 2012 at 9:16 pm

I love breakfast casseroles made with eggs, sausage, bacon, and broccoli 🙂

jfong1130 at yahoo dot com

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FoodBabbles April 17, 2012 at 6:04 pm

That sounds so good! I love the way you think. I love omelets with sausage and broccoli 🙂

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jwfong April 16, 2012 at 9:17 pm

I’m following Land O Lakes on twitter @jfong1130

jfong1130 at yahoo dot com

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jwfong April 16, 2012 at 9:17 pm

I like Land O’Lakes on facebook!

jfong1130 at yahoo dot com

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jwfong April 16, 2012 at 9:18 pm

following you on twitter @jfong1130

jfong1130 at yahoo dot com

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jwfong April 16, 2012 at 9:19 pm

I like FoodBabbles on facebook!

jfong1130 at yahoo dot com

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FoodBabbles April 17, 2012 at 6:03 pm

Whoo hoo! Thanks 🙂

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dharmon79 April 17, 2012 at 1:26 am

I love me some eggs benedict! And…I added you on Twitter and FB! New sites to peruse on my lunch break! Yay! <3

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FoodBabbles April 17, 2012 at 6:02 pm

Ooo! Great choice 🙂 SO good! And glad you liked on FB and followed on Twitter too. Thanks so much!

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Baker Street (@bakerstreet29) April 17, 2012 at 3:52 am

I love bite sized treats and this bacon mushroom filling is making me so hungry.

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FoodBabbles April 17, 2012 at 6:07 pm

Thanks so much, An! They were so easy and the perfect little brunch treat. Glad I could make your mouth water a bit 😉

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laurajacobson April 17, 2012 at 9:47 pm

I love cheesey scrambled eggs!

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FoodBabbles April 18, 2012 at 2:22 pm

It doesn’t get any better than good ol’ fashion cheesy scrambled eggs! My Maddy would agree with you, Laura 😉

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laurajacobson April 17, 2012 at 9:48 pm

I Follow Land O Lakes on Twitter
ilovemybeagle2
landfjacobson @ charter.net

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laurajacobson April 17, 2012 at 9:49 pm

I “Like” the Lank O Lakes Facebook page
Laura Jacobson
landfjacobson @ charter.net

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laurajacobson April 17, 2012 at 9:49 pm

I Follow FoodBabbles on Twitter
ilovemybeagle2
landfjacobson @ charter.net

Reply

laurajacobson April 17, 2012 at 9:50 pm

I “Like” FoodBabbles on Facebook
Laura Jacobson
landfjacobson @ charter.net

Reply

Aunt Mary April 18, 2012 at 6:59 am

Hey, I know these mini quiches … and, boy, where they TASTY. They did disappear quite quickly! Went back for more and they were gone … YUMMMMMM

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FoodBabbles April 18, 2012 at 2:23 pm

Thanks!! I’m so glad everyone enjoyed them 🙂

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Aunt Mary April 18, 2012 at 6:59 am

My very favorite brunch item is Eggs Benedict.

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FoodBabbles April 18, 2012 at 2:23 pm

I’ll have to remember that for next time we have a brunch!

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Melissa D April 18, 2012 at 1:40 pm

I make an egg sandwich with an Italian twist. I fry an egg in balsamic vinegar, layer with fresh sweet basil and buffalo mozzarella, in between some slightly toasted country bread smeared with some pizza sauce. SOOOO good!!

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FoodBabbles April 18, 2012 at 2:24 pm

Oh. My. Goodness!!! That sounds absolutely INCREDIBLE!! I need to make that. Wow! I’ve never had anything like that but it sounds amazing. You just made my mouth water.

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Melissa D April 18, 2012 at 1:47 pm

I have just liked FoodBabbles on FB!

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Julie April 20, 2012 at 12:39 pm

My husband’s scrambled eggs are delish thanks

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FoodBabbles April 20, 2012 at 8:04 pm

I love scrambled eggs too! Whenever I eat them it reminds me of my dad showing me how to cook them when I was little. 🙂

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Julie April 20, 2012 at 12:40 pm

like u on fb Julie A Scott Laws

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Julie April 20, 2012 at 12:40 pm

like Land of Lakes fb Julie A Scott Laws

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Scott April 21, 2012 at 10:02 am

This sounds awesome. In the process of planning a Graduation brunch. Would these work to make ahead then freeze and reheat on that day?

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FoodBabbles April 21, 2012 at 8:49 pm

I’m not sure how they would freeze. I haven’t tried that. I can tell you that I made them the day before and then they reheated perfectly the next morning at our Easter brunch. If you decide to try freezing them, let me know how they hold up. I’d be curious to know. Thanks!

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AaNach June 8, 2012 at 3:39 am

I make an egg sandwich with an Italian twist. I fry an egg in bmalasic vinegar, layer with fresh sweet basil and buffalo mozzarella, in between some slightly toasted country bread smeared with some pizza sauce. SOOOO good!!

Reply

FoodBabbles June 8, 2012 at 8:04 pm

That sounds REALLY good!! I love love love balsamic vinegar and I’ve never thought to use it with eggs. I may have to give your creation a try!

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James Pagdon February 20, 2016 at 10:41 pm

I make a good Zucchini Mushroom and Sweet Onion Gruyere and Cheddar Quiche , Everyone loves it.

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Kate February 21, 2016 at 8:08 pm

That sounds fantastic! I could see how everyone would love that.

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