Mike's 60 Second Quiche

Name: Mike's 60 Second Quiche
Total time: 300 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 large Fresh Egg; 1 1/2 tbsp Whole Milk; 1 tsp Butter; 2 tbsp Fresh Bread [packed-your choice-thumb nail sized chunks]; 1 dash Sea Salt And Fresh Cracked Pepper; 1 dash Garlic Powder & Onion Powder; 1 tbsp Sharp Cheddar & Parmesan [grated]; Tomatoes; Chives; Fresh Basil; Fresh Parsley; Fresh Spinach; Cooked Meats [like ham or prosciutto]; Sliced Avacados

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I don't know about y'all but my attention is always grabbed when I hear any recipe is crazy easy, deliciously inexpensive, healthy, low carb & low calorie. Go ahead! Get creative with this 60 second recipe!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

5 mins

1 serving

Quiche
1 largeFresh Egg
1 1/2 tbspWhole Milk
1 tspButter
2 tbspFresh Bread [packed-your choice-thumb nail sized chunks]
1 dashSea Salt And Fresh Cracked Pepper
1 dashGarlic Powder & Onion Powder
1 tbspSharp Cheddar & Parmesan [grated]
Filler Options & Garnishments
Tomatoes
Chives
Fresh Basil
Fresh Parsley
Fresh Spinach
Cooked Meats [like ham or prosciutto]
Sliced Avacados

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Steps

5 mins

1

Using a tall coffee mug - melt your butter and place it at the bottom of the cup. No need to spray with Pam or like, but your mug must be a tall one as this quiche will rise up during its cooking cycle and overflow if not.
2

Add everything in the Quiche section. Break egg yolk and gently stir 2 or 3 times. Then, add your fillers but don't over fill your mug. Mix twice more. Fill mug about 1/2 way up with all Quiche ingredients and whatever fillers you desire.
3

Heat Quiche uncovered for 60 seconds, or, longer, depending upon the strength of your microwave. I believe mine is an 1100 watt and 60 seconds works great.
4

Drain any excess fluids from the mug without tipping out your quiche. Then, plate your quiche as desired. Garnish as desired as well. Serve immediately. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 18, 2015 17:45

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!