Crustless Mini Quiches Food

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 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:

• Preheat oven to 350 degrees.
• In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches).
• Mix eggs, milk, and spices.
• Slice the sausage links and cut bacon into bite-size pieces.
• Spray muffin tins (whichever you prefer).
• In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
• Ladle in the egg until the fillings are just covered (not too close to the top).
• Bake about 10-15 minutes until fluffy and slightly brown.
• Remove from oven and serve warm!

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.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

NIF'S MINI CRUSTLESS QUICHES

Steps:

• Preheat oven to 350°F Spray mini muffin tin with nonstick spray.
• Mix all ingredients in a bowl.
• Fill each cup 2/3 full with mixture and bake for 15-20 minutes, until set.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

MINI CRUSTLESS QUICHE (DF, GF)

Steps:

• Brown the breakfast sausage and drain well.
• Spray muffin pans with non-stick spray. (More veggies=more mini quiches).
• Top with veggies of your choice.
• Whisk the eggs and water together and pour over meat and veggie mixture.
• Stir gently with a knife.
• Bake at 350 degrees for 25-30 minutes.
• Let rest for a few minutes before digging in!

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.

MINI CRUSTLESS SPINACH AND FETA QUICHES

Steps:

• Heat oven to 375ºF.
• Whisk eggs, dressing and milk until blended.
• Place spinach in 24 mini muffin pan cups sprayed with cooking spray; top with cheese. Spoon egg mixture over ingredients in cups.
• Bake 17 to 20 min. or until centers are set and tops are golden brown. Immediately run knife around edge of each quiche, then remove from pan to serve.

CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES

Steps:

• Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
• In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
• Stir in cheese, carrots, zucchini and bell pepper.
• Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
• Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

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 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.

CRUSTLESS QUICHE

Steps:

• Mix eggs, milk and butter
• Add all other ingredients
• Bake for 25 minutes at 180 C