Crustless Mini Quiche Lorraine Food

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 QUICHE LORRAINE

Steps:

• Preheat your oven to 350 degrees F. Grease the bottom and sides of a 9-inch pie plate with butter.
• Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
• In a medium bowl, whisk together the eggs, heavy cream, white pepper, and cayenne pepper.
• Fold in the chopped cooked bacon, onions, and grated cheese. Pour the mixture into the prepared pie plate and gently mix to evenly distribute the bacon pieces.
• Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, 30-40 minutes.*
• Cool the quiche for 30 minutes in the pan on a cooling rack, then slice it into 8 slices and serve.

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

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

Steps:

• Preheat oven to 350 degrees. Lightly spray a 6 cup muffin tin with non-stick cooking spray and set aside.
• Place the chopped spinach or broccoli in a towel and squeeze dry. Mix in the red bell pepper and Canadian bacon. Divide the mixture between the 6 sections of the muffin tin. Top each with grated cheese.
• Break the eggs into a blender container. Add in milk, flour, nutmeg, salt and pepper. Mix until blended. Pour egg mixture evenly over the vegetable mix.
• Bake in preheated oven for 20 to 25 minutes or until knife inserted in center comes out clean. Allow to cool for 3 to 5 minutes. With a small spatula gently remove from muffin tin.
• Can be served immediately or allowed to cool and served at room temperature.

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:

• 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.