Crustless Cheddar And Sun Dried Tomato Mini Quiches Food

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 385°FGrease 12 metal muffin tins
• In a large bowl whisk the eggs and milk until well combined, but don't whip.
• Add remaining ingredients and gently mix together.
• Fill each muffin tin ¾ full
• Transfer to the oven and bake 17-19 minutes or until a knife tip inserted comes out clean.
• Rest for 5 minutes and remove from muffin tins. Serve.
• If not eating all of the quiches right away, let cool and store the remainder in a sealed container in the refrigerator for up to 3 days.

SUN-DRIED TOMATO QUICHE

Steps:

• Preheat oven to 350°F.
• Butter a pie pan.
• Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
• For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
• Whisk together eggs, cream, Italian seasoning, salt and pepper.
• Pour egg mixture over ingredients in pie pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
• Let stand for a few minutes, then slice and serve.

CRUSTLESS CHEDDAR AND SUN-DRIED TOMATO MINI QUICHES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
• Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.
• Blend fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.

SUN-DRIED TOMATO, FETA AND OLIVE QUICHE

Steps:

• Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
• Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
• Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
• Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
• Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.