Easy No Crust Mini Quiche Appetizer Food

PETITE CRUST-LESS QUICHE

Steps:

• Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
• Heat the oil in a large non-stick skillet over medium heat.
• Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
• Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
• Add the cheese and cooked kielbasa mixture to the bowl and mix well.
• Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.

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.

MINI QUICHE APPETIZERS

Steps:

• Preheat oven to 350 degrees F.
• Roll pie crust to 1/8 of an inch. Using a biscuit cutter or drinking glass dipped in flour, punch out circles in the pie crust. Reroll the scraps and repeat until all dough has been used.
• Place dough into well-greased muffin tins.
• Add your mix-ins (cheese, cooked meat, veggies, etc.).
• Whisk your eggs, flour, dill, sea salt, and half-and-half together. Pro tip: I often use an immersion blender to make sure it is thoroughly combined.
• Add ~ 1/4 cup of egg mixture to each mini quiche cup. Bake. If you like cheese on top, add it after 15 minutes in the oven.
• Bake for 25 minutes or until the middle of the quiche is firm.
• Allow the finished quiche to cool for 10 minutes in the tins.
• Use a knife to gently loosen the edges of the crust in the muffin tin. Remove and place on a baking/cooling rack to cool completely before storing.

EASY NO-CRUST MINI QUICHE APPETIZER

Steps:

• Preheat oven to 375ºF. Lightly coat (3) nonstick mini muffin pans with cooking spray or butter.
• In a skillet, saute the mushrooms until dry and lightly browned, about 10 minutes. Add the shallots to the skillet and saute until they are translucent. Place in a mixing bowl. In the same skillet with a little bit of butter, saute the spinach until it is just wilted but still bright green, about 2 minutes. Add to mixing bowl.
• In a separate bowl, whisk the eggs, eggs whites, milk and salt and pepper.Add in the cheese, the ham and the other sauteed ingredients. Mix well and spoon into muffin pans until they are about 1/2 full.
• Bake until the quiches are well risen and golden brown, about 20 or 25 minutes. When done cool in the muffin pan for 5 minutes.
• Optional ingredients:.Cooked bacon or sausage.; Chopped red or green pepper, sauteed.; Leek, chopped and sauteed.; Any kind of cheese, shredded.; Cooked broccoli, finely chopped.; Nutmeg, a dash to taste.

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.

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.