ou prefer to cut the recipe down to serve 2 or
f cheese for a crustless mini-quiche.)
Cover edges of pie
For the Quiche, break off the woody ends
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
ith a green salad. This recipe makes six generous servings.
ridge!) Line an 11-inch quiche pan with it, and pre
5 minutes, or until the quiche is firm and lightly browned
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.
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
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.
In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
Crumble up the goat cheese and mix into the quiche.
Top quiche with leftover goat cheese crumbles.
Bake at 375 degrees for 30 minutes or until edges are golden brown.
oft peaks form.
ASSEMBLE QUICHE:
If you made your
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.
ntil just moistened.
Add mini chocolate chips and stir until
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.
(5 1/2x3-inch) mini loaf pans; set aside.