16 slices thick cut bacon, about 1 pound
1 medium onion, diced
1 bunch broccolini, chopped
1 cup milk
1 cup heavy cream
1/2 cup Parmesan cheese, shredded
3 Tbsp. fresh herb, chopped
1/2 cup green onion
2 Tbsp. Creole seasoning
Heat oven to 400 degrees. Lay bacon on a sheet pan and bake for about 7 minutes, until about halfway done. Remove from the pan and drain on a plate covered with paper towels. Retain 2 Tbsp. of bacon fat for sautéing the diced onion, and broccolini. Increase the oven temperature to 425 degrees.
Heat a skillet and add 2 Tbsp. of bacon fat. When fat is hot, add onion, and broccolini, reduce to medium and sauté for about 5 minutes, stirring frequently. Remove from heat and let cool.
Crack eggs into a mixing bowl and whisk briefly to break the yolks and combine. Add milk and cream and whisk to incorporate. Add onion, broccolini, Parmesan, herbs, green onion, Creole seasoning and stir to combine.
Use a little of the leftover bacon fat to lightly grease a nonstick muffin tin. Place a strip of bacon on the inside of each muffin cup so that it forms a ring around the inside of the muffin cup. Put 1/4 cup of the quiche mixture in each muffin tin. Most of the mixture should be inside the bacon ring, but don't worry if some of it is outside the bacon ring. Bake for 15 - 17 minutes until the tops are lightly browned and a toothpick inserted in the middle of the quiche comes out clean. Remove from the oven and allow to cool 5 minutes before removing the quiches from the pan.