Sous Vide Quiche Cups

Starbucks Sous Vide Egg Bites, move over, the new Queen of breakfast is here. Ok, I really don’t know the sex of custardy egg dishes, but these certainly taste like they’re fit for a queen. Creamy egg filled with savory bacon, caramelized shallots, and delicious gruyere cheese? Yes, please! Even better, you can whip up a dozen of these jars with as little as a half hour of work (with unattended time for cooling and cooking), and they keep in the fridge for up to two weeks!

A few notes about this recipe before we begin. These quiche cups use a decent amount of half and half. If you’re concerned with calories or fat, feel free to use whole or even non-fat milk, and you can even cut the amount to 3/4 cup instead of 1 1/3. You can also cook up many variations, like chorizo and mushroom, spinach and swiss, or breakfast sausage and smoked cheddar. For reheating these in the morning, I recommend removing all metal parts (the lid and ring) and microwaving for 1 minute. If you oil the jar before filling, you can even try turning it upside down and sliding onto a plate, but I prefer the lack of dishes from eating straight from the jar.

You’ll need 6 wide-mouth half-pint mason jars with clean lids and rings for this. Clean those and set aside before you begin.

Then start by cooking the bacon, shallots, bay leaf, and thyme in a small saucepan or skillet over medium high heat. Stir occasionally until the butter starts to bubble, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the bacon is cooked, about 20 minutes. Let cool for 30 minutes.

Meanwhile, puree the eggs on medium high speed until foamy, using a blender or immersion blender, then add in the half and half, salt, cayenne, and nutmeg. Puree again until smooth.

Once cooled, place the bacon mixture in wide mouth half pint mason jars.

Top with the egg mixture, then sprinkle cheese on top, being sure not to fill to the absolute top.

Place lids on and cook at 169°F for 90 minutes in a sous vide bath, making sure there is at least an inch of water above the tops of the jars. Be sure to either not start the immersion circulator heating until the jars are in the bath (which goes against standard practices, but for quick egg cups is perfectly safe) or temper the jars under hot running water so thermal shock doesn’t crack them when you put them in the hot bath.

After the jars are cooked, remove to a kitchen towel or cutting board on the counter to cool for 30 minutes before refrigerating. You want something insulating, as placing hot jars on a cold counter can crack them.

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Sous Vide Quiche Cups

Sous Vide custardy egg cups filled with bacon and cheese

Course Breakfast
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 436 kcal

Ingredients

  • 6 oz bacon cut into 1/2 inch pieces
  • 3 tbsp butter
  • 2 large shallots thinly sliced
  • 1 bay leaf
  • 10 eggs
  • 1 1/3 cup half and half
  • 1 cup gruyere cheese shredded
  • 2 tsp salt
  • 1/2 tsp pepper freshly ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp cayenne pepper ground

Instructions

  1. First prepare 6 wide-mouth half-pint mason jars with clean lids and rings and set them aside.

  2. Then start by cooking the bacon, shallots, bay leaf, and thyme in a small saucepan or skillet over medium high heat. Stir occasionally until the butter starts to bubble, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the bacon is cooked, about 20 minutes. Let cool for 30 minutes.

  3. Meanwhile, puree the eggs on medium high speed until foamy, using a blender or immersion blender, then add in the half and half, salt, cayenne, and nutmeg. Puree again until smooth.

  4. Once cooled, place the bacon mixture in wide mouth half pint mason jars, fill jars with the egg mixture, then sprinkle cheese on top, being sure not to fill to the absolute top.

  5. Place lids on and cook at 169°F for 90 minutes in a sous vide bath, making sure there is at least an inch of water above the tops of the jars. Be sure to either not start the immersion circulator heating until the jars are in the bath (which goes against standard practices, but for quick egg cups is perfectly safe, as long as the water is warm and the bath isn't overly large) or temper the jars under hot running water so thermal shock doesn't crack them when you put them in the hot bath.

  6. After the jars are cooked, remove to a kitchen towel or cutting board on the counter to cool for 30 minutes before refrigerating. You want something insulating, as placing hot jars on a cold counter can crack them.

Nutrition Facts
Sous Vide Quiche Cups
Amount Per Serving
Calories 436 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 17g 85%
Cholesterol 350mg 117%
Sodium 1213mg 51%
Potassium 245mg 7%
Total Carbohydrates 3g 1%
Protein 21g 42%
Vitamin A 20.3%
Vitamin C 0.6%
Calcium 32.2%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

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