Quiche Muffins Food

QUICHE MUFFINS

Steps:

• Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.
• Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top.
• Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.

CRUSTLESS BREAKFAST QUICHE MUFFINS

Steps:

• Preheat oven to 350.
• Brown sausage, breaking with a spoon. Drain well.
• Mix egg, milk and baking mix. Season with salt and pepper.
• Divide egg mixture between 12 greased muffin tins.
• Divide sausage between muffin tins and cover with cheese.
• Bake 15-20 minutes or until tooth pick inserted comes out clean.
• Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.

CYNTHIAS CRUSTLESS QUICHE MUFFINS

Steps:

• Beat eggs.
• Mix in heavy cream and seasonings.
• Add cheese and meat.
• *ForMuffins: It's best to use Texas Sized muffin tins.
• Grease liberally with cooking spray and fill only 1/2-3/4 full.
• They will rise quite a bit, but settle as they cool.
• Bake at 375F degrees; start with 20 minutes though the original poster has had to cook up to 35 minutes.
• They get darker as they cook.
• This is NORMAL.
• *ForQuiche: pour mixture into greased pie plate and bake at 375 degrees for approxamately 20-25 minutes.
• To check doneness, insert a knife into quiche-it should come out clean.
• Allow to set for a few minutes before serving.
• Apparently these freeze great so you can quadruple the recipe.

MUFFIN SIZED BREAKFAST QUICHE

Steps:

• Preheat oven to 375.
• Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
• Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
• Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
• Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
• Top the Spinach with about a teaspoon each of the sauted Onions.
• Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
• Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
• Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
• Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.

BROCCOLI QUICHE MUFFINS

Steps:

• Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. , Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

MINI BACON QUICHE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
• Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
• Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
• Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
• Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
• Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.

MINI MUFFIN QUICHE

Steps:

• preheat oven to 350.
• spray muffin tins with nonstick spray.
• soften diced onion and peppers in 1 tbsp butter
• add spinach, corn, and broccoli and sautee for 2-3 minutes
• beat eggs.
• mix cheese and seasonings into eggs.
• stir in vegetable mix
• pour into prepared tins.
• bake for approximately 30 minutes or until properly set.

QUICHE LORRAINE MUFFINS

Steps:

• Spray muffin tins with non-stick cooking spray; set aside.
• Heat a skillet over medium heat.
• Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
• Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
• Transfer mixture to a large bowl and let cool for 10 minutes.
• In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
• Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
• Stir in the flour mixture until moistened.
• Fill prepared muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
• Set muffin pan on a wire rack to cool 10 minutes.
• Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
• To store: cool completely, then seal in an airtight container or in freezer bags.
• Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.

CRUSTLESS QUICHE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray muffin tins w/ cooking spray.
• Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
• Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
• Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
• Add cheese and bacon; mix well with the eggs.
• Add the sauteed vegges and mix well.
• Pour into muffin tins (3/4 full or so).
• Bake for 25-30 minutes, but do not over cook.