mong serving dishes. Place a mini quiche on each plate, then drizzle
00b0F. Lightly coat (3) nonstick mini muffin pans with cooking spray
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
knife.
Be sure quiche is set and knife blade
Lightly grease an 8-loaf mini loaf pan. Line bottom and
Preheat oven to 350\u00b0F. Grease a 12-cup mini muffin pan.
Distribute 1/2 of the Cheddar between wells. Top with broccoli. Whisk together onion, egg and dry mustard until smooth. Stir in heavy cream and Parmesan. Season then distribute between wells. Top with remaining Cheddar and bake for 20 mins. Let stand for 5 mins before serving.
ake into an appetizer:
Spoon ratatouille into the mini phyllo cups
Mix all ingredients and pour in a greased pie plate (use a bigger pan and make thinner for an appetizer).
Bake at 400\u00b0 for 35 minutes.
Mix together flour, salt and baking powder.
In a separate bowl, mix together eggs, milk and margarine.
Combine with dry ingredients.
Add cheese, onion and spinach.
Mix well and pour into 10 x 13-inch dish.
Bake at 350\u00b0 for 30 to 35 minutes or until golden brown.
Cut into squares and serve.
The quiche will not be very thick, about 1/2 to 3/4-inch.
ieces to use in other recipes.) Use a spoon to scoop
Using a 6cm cookie cutter, cut out pasty, and line small flat bottomed cup cake tin tray with pastry (oil tray 1st). Should be enough for 24 quiche.
Fry bacon and place in pastry cases, put mozzarella on top of bacon.
Beat eggs together and add milk, cream, nutmeg, and plain flour. Mix together.
Pour small amounts of eggs mix into pastry cases until it is up to the top.
Top with dried chives.
Bake 20 mins until quiche has risen and looks golden.
Separate biscuits into 24 halves; press into greased mini muffin cups.
Place 2 shrimp in each cup.
Mix remaining ingredients except Swiss cheese.
Add 2 tablespoons of mixture to each cup.
Sprinkle with cheese.
Bake at 375\u00b0 for 20 minutes.
Preheat oven to 425\u00b0.
Prepare mini muffin cups with nonstick cooking spray.
Place biscuit mix in large bowl.
Combine butter, milk and egg in 2-cup glass measure.
Mix well.
Pour into biscuit mix; stir just until moistened.
Add remaining ingredients; stir. Fill muffin cups 2/3 full.
Bake 8 to 12 minutes until golden brown.
Makes about 3 1/2 dozen mini muffins.
Dijon mustard.) Option 1: Quiche in tart shell.
Brush
Place chilies on bottom of a greased 10-inch pie/quiche pan. Scatter cheese evenly over chilies.
Beat eggs and milk.
Pour over cheese.
Pat top to moisten all cheese.
Bake at 400\u00b0 to light brown, about 20 minutes. Serve with plain tostados.
Cook spinach according to directions on packet. Cool.
In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
Add spinach.
Grease the muffin or friand tins with the butter.
Spoon mixture into cases (I get six mini-quiches from this mixture).
Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
Spread sauce on English muffin.
Sprinkle with cheese.
Toast in oven at 375\u00b0 about 5 minutes, or until cheese is melted.
r until center of the quiche is almost set.
6
Preheat oven to 425\u00b0.
Cut pastry dough with fluted cutter about 1 1/4-inches in diameter, cut out 18 rounds.
Line 18 tartlet or mini muffin pans with dough rounds.
Break eggs into bowl, add nutmeg, salt and pepper and beat with fork until blended well. Continue to beat and add cream in a thin steady stream. Distribute bacon evenly among pastry lined pans, then pour in cream mix.
Bake until filling sets and crusts are golden, about 15 minutes.
Serve hot or warm.