Mini crustless quiches
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| Mini crustless quiches. (photo credit: freepik) |
Yields 12-16 mini quiches.
Ingredients:
For the base:
6 eggs
1 cup whole milk
1/3 cup cornstarch
1 tsp. salt
¼ tsp. pepper
1 cup grated cheese
¼ cup grated Parmesan for topping
Filling ideas:
Choose one filling or combine two options. Aim for about 2 cups total of your preferred filling(s).•
Sautéed onions and mushrooms•
Grated zucchini with diced peppers•
Diced shallots or scallions with diced broccoli florets
Tip: If using vegetables with a high water content like zucchini, give them a quick squeeze in a towel after grating to avoid soggy quiches.
Directions:
Preheat your oven to 180°C. Grease a muffin tin well or insert paper liners. In a mixing bowl, whisk together the eggs, milk, cornstarch, salt, and pepper until smooth. Stir in the grated cheese and your chosen filling(s).If you’re making two types of quiches, divide the batter evenly between two bowls and stir 1 cup of filling into each. Then pour into separate sections of your muffin tin.
Pour the mixture evenly into each muffin cup, filling about ¾ of the way. Sprinkle Parmesan on top. Bake for 25-30 minutes, or until puffed and golden. Let cool slightly before removing from the tin. Serve warm or at room temperature.
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| Enjoy! |
