mong serving dishes. Place a mini quiche on each plate, then drizzle
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.
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.
Dijon mustard.) Option 1: Quiche in tart shell.
Brush
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.
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.
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.
Cook the onion and bacon over a low heat until the onion is softened.
Allow to cool a little.
Mix together with the eggs, cream, cheese, parsley and salt and pepper.
Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
Use these to line a mini muffin pan.
Place about 2 teaspoons of the egg and bacon mix in each pastry base.
Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
repeat with remaining pastry sheets and mix.
f cheese for a crustless mini-quiche.)
Cover edges of pie
akes 6 large muffin tin quiche's.
00c.
Lightly grease 24 mini tart tins.Lay the pastry
00b0F. Lightly coat (3) nonstick mini muffin pans with cooking spray
l just be filled with quiche. It can be quite thin
n a bowl; line a quiche or tart pan with pastry
5 minutes or until the quiche is set, and a toothpick