Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
There is absolutely nothing better than lingering over breakfast.
Today (yesterday to you probably by know) was the last day Dave’s parents were with us in town. They have a very early flight back to Florida. After spending a very busy weekend having fun in Seattle and at Mount St. Helens, we needed a little time to relax.
We slept so well, then Dave and I were up early and decided to get started on breakfast. I made a full Chemex of Coava coffee and Dave and I made this cake.
His parents had taken a day trip to Hood River while staying with us, so we have all kinds of apples. What better way to kick off a fall late breakfast?
Later, when his parents were up, we shared a meandering (and delicious) meal. It was so nice to take it slow. We didn’t have a lot of plans for the day and it did not matter that we hadn’t showered yet. I know we’ll see them again in just a few short weeks for the holidays, but it still feels good to take some time and not be on our way anywhere for some very sweet hours-that-feel-like-minutes.
Here’s what you need:
1/4 cup butter, room temperature
1/2 cup sugar
1/2 tsp. vanilla
1 cup AP flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
Heavy pinch of salt
1/2 cup plain greek yogurt
2 cups diced apples
For the topping:
1/2 cup brown sugar
1 tsp. ground cinnamon
3 Tbsp. cold butter
1/2 cup oats
Preheat the oven to 350 degrees. Grease and flour a 9×9 inch glass baking dish.
Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined.
In a separate bowl, stir together the flour, ginger, cinnamon, baking powder, baking soda and salt. Add half to the batter with the mixer set to low, followed by the yogurt, followed by the other half. Mix until barely combined.
Finally, add the apples and stir in. Spread into the baking dish.
To make the topping, use a fork or your fingertips to combine the sugar, cinnamon, butter and oats until the mixture is mealy. Spread evenly over the top of the cake. Bake for 30 minutes, or until a tester comes out clean.
Recipe adapted from Taste of Home.