Mini Crustless Quiches With Mushrooms And Swiss Chard Recipes

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

CRUSTLESS QUICHE WITH ONION, MUSHROOMS AND SWISS CHARD

Steps:

• Preheat oven to 400 F. Lightly grease a 10-inch quiche/tart pan (or a pie plate).
• Prepare the swiss chard by removing the rib (stalk) to about 1/3 up the length of the leaf. Set the greens aside to use later. Slice up the rib.
• Lightly coat a large frying pan with cooking spray and heat over medium heat. Cook the onion, mushrooms and the ribs of the swiss chard with the oregano, a pinch of coarse sea salt and a dash of freshly ground black pepper. Saute until tender and the onions are transparent. Chop the swiss chard greens into ribbons and add it to the pan. Cook just until wilted, stirring often. Remove from heat and set aside to cool.
• In a large mixing bowl, whisk together the eggs, egg whites, flour, and baking powder. Whisk in the milk then stir in the fontina cheese. Add the cooked vegetable mixture and mix well. Pour the quiche mixture into the prepared quiche/tart pan (or pie plate). Top with parmesan cheese.
• Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let cool for about 5 minutes, then slice into 4 wedges and serve. Serves 4 people at 1 wedges each.

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

MINI QUICHE RECIPE

Steps:

• Gather the ingredients.
• Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.
• Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust-re-roll scraps as needed for the last few rounds. Set aside.
• Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.
• In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.
• Add the bacon-shallot mixture to the egg mixture and whisk to blend.
• Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.
• Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.
• Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.

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.

CRUST-LESS QUICHE

Steps:

• Saute the onion, pepper, mushrooms, and other ingredients about 5-10 minutes or until tender. I prefer to get the water out of the mushrooms and caramelize the onions a bit. Add chopped greens and let them wilt. If you want to cook with the stems of the greens, add them to the other vegetables. In another bowl, beat eggs. Stir milk, cheese, and herbs into to the eggs. Fold in the vegetables and pour into a large buttered pie dish. Bake for 40 minutes at 350F or until the top starts to brown.