Crustless Veggie Mini Quiches Recipe 475 Recipes

CRUSTLESS VEGGIE MINI QUICHES

Steps:

• Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
• Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour eggs evenly over filled cups.
• Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. Serve with salsa, if desired.

CRUSTLESS MINI VEGETABLE QUICHE

Steps:

• Preheat the oven to 350°F. Spritz 10 muffin cups liberally with cooking spray. Set aside
• Whisk together the eggs, cream, grated Parmesan cheese, salt, pepper, ground mustard and a dash of nutmeg.
• In a medium skillet cook the onion, diced bell peppers, and mushrooms in 2 Tbsp of butter until softened and browned. Around 3-5 minutes.
• Divide the cooked vegetables between the muffin cups. Sprinkle with 1/2 of the shredded Colby-Jack cheese.
• Fill the muffin cups 2/3 full with the beaten eggs. Sprinkle each with the remaining shredded cheese.
• Bake for 18-20 minutes until puffy, golden and set when gently shaken. The eggs will deflate slightly when removing from the oven.
• Serve immediately.

EASY CRUSTLESS MINI-QUICHES

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.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.