MAKING MINI QUICHE RECIPES

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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.