Quiche On The Run For One Recipes

QUICHE FOR ONE

Steps:

• In a small skillet, saute the mushrooms in butter until softened. In a small bowl, beat egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon and chives. , Pour into a 5-in. pie plate coated with cooking spray. Bake at 350° for 30 minutes or until set. Let stand for 5 minutes before serving.

QUICHE FOR ONE

Steps:

• Preheat the oven to 450°. If the dough is very cold, let it warm up in the kitchen until it feels pliable. Roll it out on a lightly floured board to a circle approximately 9 inches in diameter, and fit it into the small tart form, pressing it firmly around the edges, trimming the overhang. Prick the bottom, then line the pan with foil buttered on its underside and fill it with dried beans or small baking stones. Bake for 10 minutes at 425°, turn down the heat to 375°, remove the foil and beans, prick the bottom again, and bake another 2 minutes.
• Meanwhile, as the shell is baking, crack the egg into a measuring cup, and add enough cream to make a scant 1/2 cup. Add the seasonings, and mix well. Scatter the prosciutto, ham, or bacon over the bottom of the tart, and pour in the egg-cream mixture, which will fill the tart shell right up to the top (if you have a little too much, just discard or add it to some scrambled eggs). Place on a Silpat-or foil-lined baking pan and bake for 25 minutes. Remove from the oven and let set for about 5 minutes, if you can wait that long before you dive in.
• Variations
• A quiche is a great catchall for goodies lurking in the fridge. You can vary the above just by adding a tablespoon or so of grated cheese-Gruyère, aged Cheddar or Gouda, or a French mountain cheese-you name it. Sautéed mushrooms, cooked asparagus, spinach, and zucchini make good fillings, as do cooked seafood, sausage, and spicy meats.

QUICHE ON THE RUN - FOR ONE

Steps:

• Preheat oven to 350*.
• Place the 24 tart shells on a large 11 x 15 cookie sheet. Leave to thaw while you prepare the filling.
• In a saucepan, melt butter. Add green onions, zucchini and mushrooms. Saute until tender-crisp. Drain, if necessary and set aside.
• In a bowl with a pouring spout, or large measuring cup, beat together eggs, cream, salt and pepper. Set aside.
• Divide the cheese evenly among the tart shells. Top with the sauteed vegetable mixture. Carefully pour the egg/cream mixture to fill. *Note* you may have an excess of egg mixture, depending on how much 'additives' you have.
• Bake for 20 minutes, or until the crust is a light brown and the filling is set. Allow to cool. Or -- you can serve them now ;).
• Freezing:.
• Place the cooled tarts on styrofoam meat trays, and slip into freezer bags.
• Reheating:.
• I preheat the toaster oven to 350* and heat for 10 - 13 minutes, depending on how many are in there.