Until recently, my only exposure to quiches was via my frequent trips to Comptoirs de France. I’ve now fallen in love with the delectable taste of these eggy creations (who knew eggs could taste that good!) My only complaint is that quiches are often too filling for me to finish on my own.
So imagine my glee when I stumbled on a recipe for mini crustless quiches. Granted, I was drawn to this recipe because it saved me from the trouble of making puff pastry. Of course, the size of these cute little quiches appealed to me also.
These mini cheesy delights are extremely versatile; they are good hot or cold, and you can eat them for breakfast, lunch, snacks or dinner. They are even the perfect and easy-to-make finger food to impress dinner party guests.
The best thing about these mini quiches? You can add whatever ingredients you like – spinach, tofu, bacon, four types of cheese – and it still turns out great. It’s a foolproof recipe, providing you don’t get too greedy and add too many ingredients together!
I made mini crustless salmon and mozzarella cheese quiches, but really, anything goes. Cut up your leftovers, transform them into this quiche creation and your family will not know what him them.
Mini Crustless Salmon Quiches
olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped smoked salmon, diced
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped smoked salmon, diced
1/2 teaspoon salt
3 eggs, beaten
1/2 cup grated mozzarella cheese
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1/4 cup plain soymilk
1 tablespoon cornstarch
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1/4 cup plain soymilk
1 tablespoon cornstarch
Preheat the oven to 375 F. Spray 12 muffin cups well with non-stick olive oil spray.
Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Combine the remaining ingredients together and stir until the mixture is smooth and well-blended. Spoon the mixture equally into the 12 muffin cups. It will fill regular muffin cups about halfway (otherwise they’ll become lopsided!)
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean — about 25-35 minutes. Remove from the oven and allow them to cool for about 10 minutes. Enjoy!
Recipe adapted from Recipezaar
