Bologna Quiche

Forget pie crust. These mini quiches use slices of chicken bologna as edible cups, pressed right into muffin tins. Fill them with a quick blend of eggs, milk, Bisquick, sharp cheddar, and sweet dill relish, then bake until puffed and golden.

The bologna edges crisp up in the oven while the filling sets into a fluffy, savory custard. They pop right out of the tin and are just as good warm as they are at room temperature.

These are a hit at potlucks, brunch spreads, and after-school snack time. Kids especially love them because, well, they’re basically quiche in a bologna bowl. What’s not to like?

Pro Tips

• Press the bologna firmly into the muffin cups so they hold their shape. The edges will naturally ruffle and crisp.
• Don’t overfill the cups. The batter puffs up as it bakes, and overflow means cleanup.
• Sharp cheddar gives the best punch of flavor here. Mild cheese gets lost against the bologna.
• Make a double batch and refrigerate the extras. They reheat in the microwave in about 30 seconds for a quick grab-and-go breakfast.