Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
Portland has been so warm this week, it has me dreaming of summer. Blackberries, raspberries, peaches, tomatoes… I wish it were summer right now!!
But, on the other hand, it also has me thinking that I need to clear out some of the canned goods we have – to make room for the new ones, of course. 🙂 I think this year I’m going to focus more on freezing stuff.
We really enjoyed having bags and bags of berries and peaches to throw into our winter batches of muffins. I’ll never stop canning, but we ran out of most of our berries I think in December. We got lucky when we found the handful we used in this recipe lurking in the bottom of a mostly-used bag. I’m planning to do more this year.
These scones are softer than they are biscuit-y. I like that sometimes, it’s a nice change. And my favorite thing is to use an egg yolk and a heavy dose of raw sugar on the top to make them nice and brown, with a crunch!