My new silicone mini muffin pan has inspired me to finally post about one of my FAVORITE foods. Crustless mini quiches. They freeze fine, a few seconds in the nuke and they’re warm and chewy…I actually like them cold too. They’re great to grab and go anytime!
The good news is, what used to be a labor of love is now so easy because clean up is a snap. If you like quiche that is almost carb free…do yourself a favor and get a silicone muffin pan.
I’m not a recipe person so there are no strict guidelines about how much of anything, except for the egg/cream mixture. That has a ratio of 3 eggs to 1/2 cup of heavy cream.
Beyond that, add whatever ingredients you want…any meat/veggie combination that sounds good to you! You can, of course, make a whole full sized quiche or use regular sized muffin pans as well.
Here’s what I did:
Fry up some bacon and mushrooms, season to taste.
Chop it all to ~1/4″ pieces.
Remove from stove to cool down and add some chopped scallions for flavor and color.
Spray your pan with fat (I use coconut oil spray).
Put a modest amount into each cup, taking up no more than half the space.
Mix 1/2 cup heavy cream with 3 eggs until smooth.
Pour in carefully until just below the edge of the cup.
If you have left overs, you can use them to make some larger quiches in ramekins. Like a breakfast sandwich!
For this batch I had left over “stuffing” but used up the egg/cream mixture so just made a little more with 1 egg and 1/6th cup of cream to finish them off.
Top with grated cheese. I like cheddar but you can use anything you want, get creative! Ham and Swiss is delicious too.
Bake at 400 degrees Fahrenheit until the top just starts to brown a little.
In my oven it takes about 12 min for the minis and a couple more to finish up the larger ones.
Let them cool a couple minutes.
With this new pan all i had to do was turn it over and out they all fell out. Clean up was a simple wash to remove the oil from the pan.
Let them cool (and dry out a bit) before packaging them up.