Crustless Mini Quiche Recipes

EASY CRUSTLESS MINI-QUICHES

Steps:

• Preheat oven to 350. Spray muffin cups lightly with Pam.
• Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
• In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
• (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
• These can be refrigerated and microwaved, works well for a fast breakfast.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

CRUSTLESS MINI QUICHES

Steps:

• Preheat oven to 350 degrees.
• Coat 12 standard size muffin cups with cooking spray; sprinkle evenly with breadcrumbs.
• Using blender, combine cheese, half-and-half, mayonnaise, eggs, flour, tarragon, salt, and pepper in blender jar.
• Process until well blended.
• Fill each cup with about a 1 1/2 tablespoons of meat choice, and 1 tablespoon each of mushrooms and 1 teaspoon each of onion.
• Pour equal amounts of egg mixture over each.
• Cups will be about half full.
• Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.
• Note: The quiches will be puffy when removed from oven, but deflate rapidly.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

CRUSTLESS MINI QUICHES

Steps:

• 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
• 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
• 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
• 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
• 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.