Crustless Quiche Muffins
(Maggie - immaggiemae)
who Cynthia is or where I got this recipe, but it is *really*
- 4 eggs
- 1 cup
- 1 cup
Swiss cheese [Or your favorite cheese, or a combo of your
slices cooked bacon, crumbled [or use sausage]
of nutmeg (or to taste)
(saute in butter first)
(saute with the onions until soft, but not soggy);
(be sure to drain well if using frozen spinach).
other seasonings and spices to taste. Garlic is particularly
good in this dish.
in heavy cream and seasonings
cheese and meat
quiche muffins, it's best to use Texas sized muffins tins
(available at most housewares stores). 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
375 degrees; start with 20 minutes, although I have cooked
them up to 35 minutes in order to get them done. They get
darker that I might have originally thought acceptable,
but my SO suggested that this was not a bad thing at all,
as it was almost like having an actual crust! You can try
cooking a lower temp for longer if you want to avoid the
regular quiche, pour mixture into greased pie plate and
bake at 375 degrees for approximately 20-25 minutes. To
check for doneness, insert a knife into the quiche; it should
come out clean.
the quiche set for awhile before cutting into and/or serving.
quadruple the recipe; they freeze great. If using bacon, you
can cook large batches quicker by baking it: Use a broiling
pan (to catch the drippings). Bake at approx. 350 degrees
for 15-20 minutes, or until desired level of crispiness (crispy
is best for this dish; it crumbles easier and tastes better
in the quiche. Blot with paper towels.
easily re-heat quiche in the microwave, but do so only on
a low or medium setting. Eggs get very rubbery if microwaved
on high. For one slice or one muffin, start with 60 seconds.
note: Quiche is best served lukewarm, rather than hot.