Quiche Lorraine Muffins Recipes

QUICHE LORRAINE CUPS

Steps:

• Lightly grease a 12 muffin pan or 12 custard cups.
• Line each with a crepe, fluting them.
• Sprinkle bacon into the crepes.
• Divide the cheese between the crepes.
• Mix together the flour, salt.
• Mix the beaten eggs and milk, add to the flour.
• Blend well and pour into the crepes on top of the cheese.
• Bake in 350F oven for 15-20 minutes or until firm.
• Cool 5 minutes before removing from pan.

QUICHE LORRAINE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
• In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
• Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

QUICHE LORRAINE MUFFINS

Steps:

• Spray muffin tins with non-stick cooking spray; set aside.
• Heat a skillet over medium heat.
• Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
• Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
• Transfer mixture to a large bowl and let cool for 10 minutes.
• In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
• Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
• Stir in the flour mixture until moistened.
• Fill prepared muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
• Set muffin pan on a wire rack to cool 10 minutes.
• Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
• To store: cool completely, then seal in an airtight container or in freezer bags.
• Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.