Impossibly Easy Mini Quiches Recipes

IMPOSSIBLY EASY MINI QUICHES

Steps:

• 1. Place broccoli, cauliflower, dried onion flakes, and chopped celery (if used) in a saucepan and just barely cover with water. Bring to a boil and cook until vegetables are tender, about 6 minutes. Drain well in a fine strainer and chop all the vegetables very fine. Mix in the bell pepper.
• 2. Preheat oven to 400°F. Grease well 2 mini-muffin pans (24 wells). Place a rounded teaspoon or so of the cooked chopped vegetables in each well. Chop the shredded cheese just a bit to make smaller pieces, and place about a teaspoon on top of the vegetables in each well. Do not press down.
• 3. Beat the eggs and milk with the seasonings, including the celery salt if you did not use fresh celery. Do not use both salts - 1 teaspoon of either is enough. Stir in the baking mix and beat until very smooth. You could use a blender for this step, but I prefer using a wire whisk.
• 4. Ladle a small amount of the liquid into each muffin well, allowing it to settle, and filling each well not quite to the rim. You may not use all the liquid; save it for use in the "leftover" serving (see below in step 7).
• 5. Bake the mini quiches at 400°F for 22 to 25 minutes. Cool in the pans at least 10 minutes. Then carefully run a thin bladed knife around each one, loosening the sides. If they are still too hot, they will stick.
• 6. Allow the mini quiches to rest another 5 minutes, then carefully remove from the pans. Cool them on a rack. I like to place them upside down to cool. May be served at room temperature, or refrigerated.
• 7. What to do with the leftover batter? I took a 6-inch ramekin, greased it well, and placed some chopped ham and shredded cheese in the bottom. I poured the remaining batter over, and baked it at the same time as the mini quiches. It took 30-35 minutes to be done. Waste not, want not!

THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)

Steps:

• Preheat the oven to 390F / 200C.
• Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
• Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
• Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
• Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
• Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

MINI QUICHES

Steps:

• Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

EASY MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
• In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
• Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.