EASY RECIPE FOR QUICHES RECIPES

Name: Easy Crustless Mini-Quiches
Cook time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 3/4 cup cooked broccoli (chopped); 12 slices cooked bacon; 1 cup shredded cheddar cheese, any variety; 6 eggs; 1 cup heavy cream

EASY CRUSTLESS MINI-QUICHES RECIPE - FOOD.COM

Easy Crustless Mini-Quiches Recipe - Food.com image

These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup cooked broccoli (chopped)
12 slices cooked bacon
1 cup shredded cheddar cheese, any variety
6 eggs
1 cup heavy cream

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.

Nutrition Facts : Calories 379.6, FatContent 32.6, SaturatedFatContent 16.9, CholesterolContent 303.2, SodiumContent 579.6, CarbohydrateContent 3.4, FiberContent 0.6, SugarContent 0.8, ProteinContent 18.2

MINI QUICHES RECIPE - BBC GOOD FOOD

Mini quiches recipe - BBC Good Food image

Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them

Provided by Lulu Grimes

Categories Afternoon tea, Buffet, Lunch, Snack

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield Makes 18-20

Number Of Ingredients 8

Ingredients

300g shortcrust pastry
plain flour , for dusting
4 rashers back bacon , fat trimmed, chopped
oil , for frying
100g gruyère cheese , grated
2 medium eggs
125ml double cream
18-20 mini tartlet tins

Steps:

Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you’ve lined all the tins, then chill for 30 mins (if you’re baking in batches, chill the off-cuts too).
Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

Nutrition Facts : Calories 138 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

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