Anybody else notice how one good sushi experience can get you hooked for the rest of the week? This past week I have eaten sushi three times. Apparently, I still have sushi on the mind because this morning I decided to cook quiche in the form of the addicting cuisine.
These little guys started out in ice-cream cones! Which is another great way to present them. The ice-cream cup makes for a great holder for your guests.
Start by creating your quiche mix. I used 3 whole eggs and 2 eggs whites with a 1/4 cup of milk. I then mixed in parmesan and cheddar cheese, garlic salt, a small handful of leeks, and broccoli. If you aren’t counting calories, I highly suggest bacon.
Next, pour your mixture in the ice-cream cones. Make sure to pick cones that do not look cracked. Place in a cupcake pan and cook at 375 degrees for about 20-25 mins.
Warning: Be sure to wrap the bottom of the ice-cream cones in foil prior to putting them in the oven. This will prevent the cones from a.) tipping over and b.) leaking.
Trust me, the foil trick is something you do not want to skip!
Once cooked, let cool for a moment and cut the top portion of the cone off. The best knife for the job is a bread knife with serrated edges. This cuts through without smashing the quiche or cone.
Present on a plate and pair with your favorite sauce or salsa. I used my favorite mango salsa. It has the perfect sweet/spicy balance.
This dish isn’t limited to just breakfast. It makes for a delicious appetizer as well!