Preheat your oven to 325°F and grease a 15” x 11” muffin tin.
Chop up and combine all your ingredients in a mixing bowl and season them with the salt, pepper and cayenne. Got a favorite spice? Add it into the mix! These things are bursting with different flavors. The more the merrier. Extra tip: if you like some crunch, try frying up the salami first and then throw it into your egg mixture.
Crack all the eggs into the bowl and whisk them up until everything is well combined
Add in your heavy cream and whisk once again. Along with the cheese, the heavy cream will give your eggs fluffiness and moisture. Not to mention, heavy cream is very keto friendly.
You’re ready to pour! The ensure all the mini quiches are roughly the same size, use an ice cream scooper to measure and ladle. Make sure to leave some room for the quiches to rise. Keep in mind, the bigger the scoops, the more they’ll rise.
Stick your batch in the oven (middle rack) for about 25 minutes or until you see your desired golden brown color appear.
You should have no problem popping them out as they probably shrunk away from their tins a bit.
Finito! Your mini quiches are ready to eat! Serve hot with bacon, toast, fruit or your favorite omelette pairing. Or better yet, do what we do and take them on the go!