Crustless Mini Quiches - cooking recipe

Ingredients

2 tablespoons dry breadcrumbs
2 cups swiss cheese, shredded
1/2 cup half-and-half
1/2 cup mayonnaise
2 eggs
2 tablespoons flour
1 teaspoon tarragon
1/4 teaspoon salt (to taste)
1/8 teaspoon pepper
1 1 cup shrimp or 1 cup bacon
1/4 cup mushroom, diced
4 teaspoons onions, finely chopped

Preparation

Preheat oven to 350 degrees.
Coat 12 standard size muffin cups with cooking spray; sprinkle evenly with breadcrumbs.
Using blender, combine cheese, half-and-half, mayonnaise, eggs, flour, tarragon, salt, and pepper in blender jar.
Process until well blended.
Fill each cup with about a 1 1/2 tablespoons of meat choice, and 1 tablespoon each of mushrooms and 1 teaspoon each of onion.
Pour equal amounts of egg mixture over each.
Cups will be about half full.
Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.
Note: The quiches will be puffy when removed from oven, but deflate rapidly.