If using turkey bacon, chop four strips into small pieces and cook in a small pan over medium heat with a tablespoon of butter or oil.

If using pork bacon, you can use the same pan method or bake in a 350F oven for 12-15 minutes. Cook turkey or pork bacon until warm but not fully crispy as it will cook more once in the quiche.

If using uncooked sausage, cut into small pieces and cook using the small pan method. Let meat cool for 5-10 minutes before adding to egg mixture.

In a large bowl, whisk 4 tablespoons of milk, ½ teaspoon of garlic powder, and 10 eggs together. Add salt and pepper to taste.

If you are making one variety of quiche, add all toppings (4 pieces of bacon, ½ cup broccoli, ½ cup mushrooms, and 1 cup of the shredded cheddar cheese) to the egg mixture and fold in with spatula.

If you’re making several types of quiches, first place toppings in each well (about ⅓ cup).

If the egg mixture already has the toppings, use a ladle to first fill up each well to about the ½ cup fill line. Then, evenly disperse the rest of the mixture evenly across trays. Alternatively, if making several types of quiche, first place toppings in each well (until about ⅓ full) and then fill with egg mixture (until about ⅔ full). The mixture should fill each well about ⅔ of the way as it will expand when baking.

Evenly sprinkle the remaining cheese (¼ cup) across each well.

Place Souper Cubes® tray in a 350F oven. Bake for 30 minutes until quiche is set and no longer wobbly.

If eating immediately, let the quiches cool for about 10-15 minutes. Then gently flip the tray over and pop out the quiche by pressing down on the bottom of the well.

If freezing to enjoy for later, let quiche completely cool, then place lid on top and freeze until frozen.