Lunch - Cheesy Crustless Mini Quiches recipes
We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté. These little mini quiches are a few bites in each, great for lunch boxes, a light lunch, or even to hand around as appetisers.
Mini quiche recipe with no pastry
Provided by: Greer Worsley
Total time: 28 minutes
Cook time: 18 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 11
- 6 eggs
- 1/2 cup milk
- 1/2 cup cream
- 50g ham, chopped
- 1/2 cup grated tasty cheese
- 2 shallots, sliced
- 1/4 red capsicum, diced
- 50g feta
- 1 tbsp pesto
- 20g spinach, chopped
- 1/4 cup corn
- Preheat the oven to 180C. Grease a 12-cup muffin tin with butter or spray oil.
- Beat eggs with milk and cream in a jug. Season well with salt and pepper.
- Fill muffin tins with a variety of chosen ingredients. I did some with ham, cheese and shallots some with capsicum, feta and pesto, some with spinach, corn and cheese. Pour egg mixture into each muffin cup until three-quarters full. Add any extra ingredients to the top - cheese, herbs etc.
- Bake for 18 minutes until puffed and golden. Allow to cool slightly then use a butter knife to gently remove from the tin.
Petite Crustless Quiche Recipe
Cheesy Crustless Mini Quiches
Provided by: MyRecipes
Total time: 50 minutes
Prep time: 20 minutes
Yields: 48 items
Number of ingredients: 8
- 6 scallions, white and light green parts, thinly sliced
- 2 tablespoons chopped fresh parsley
- 6 large eggs plus 3 large egg yolks
- ½ cup grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups whole milk
- ½ cup shredded Swiss cheese
- Calories: 53 calories
- Carbohydrate: 2 g
- Cholesterol: 78 mg
- Fat: 4 g
- Protein: 4 g
- Saturated Fat: 2 g
- Sodium: 110 mg
- Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.
- Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.
- Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.
- Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.
Individual no-crust quiche
Provided by: Member recipe
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 9 servings
Number of ingredients: 12
- 1 onion, diced
- 2 small red capsicum, diced
- 1 zucchini, grated
- 8 leaves fresh spinach, finely chopped
- 5 large mushrooms, chopped
- 6 large eggs, at room temperature
- 169.95 gm skim milk
- Fresh parsley, to taste
- Salt and cracked black pepper, to taste
- 500.00 ml vintage cheddar cheese, grated
- 250.00 ml parmesan, grated
- 40.00 gm self-raising flour
- Calories: 53.96 calories
- Fat: 14.2 grams fat
- Saturated Fat: 7.2 grams saturated fat
- Carbohydrate: 9.0 grams carbohydrates
- Sugar: 3.8 grams sugar
- Protein: 16.3 grams protein
- Cholesterol: 130.9 milligrams cholesterol
- Sodium: 482 milligrams sodium
- Preheat oven to 175C (fan-forced). Lightly grease 9 x silicon Texas muffin individual baking cups.
- Saute all the vegetables in a pan with a little water until softened. Drain the vegetables well in a fine mesh strainer and press out any excess water to prevent quiches from becoming soggy.
- In a large bowl, whisk together the eggs, milk, salt, pepper and parsley until the mixture is frothy. Whisk in finely grated cheeses, reserving 1/2 cup. Once the mixture is well combined, whisk in the self-raising flour.
- Using the reserved half cup of grated cheese, divide evenly among the 9 muffin cups so that the base of each cup is covered with cheese. Divide the cooked vegetables (approximately 2 heaped tablespoons per cup) between the 9 muffin cups.
- Add whisked egg mixture and fill cups until approximately 3/4 full. Using a fork, gently stir the mixture in the cups to lightly blend together the egg mix and vegies. Top with a little extra finely grated cheese if you desire.
- Place tray in oven and bake for 30 minutes. Quiches are done when the tops are golden, the centre isn't runny and a skewer inserted comes out clean. Remove tray from oven and allow to stand for 10 minutes to cool before serving. Use a blunt knife to gently run around edges to release quiche from cup.
Crustless Mini Quiches
Provided by: Susie Cover
Yields: 6 servings
Number of ingredients: 9
- Nonstick cooking spray
- 1/2 head broccoli, thick stems removed and separated into florets
- 6 large eggs
- 6 large egg yolks
- 2/3 cup (5 fl oz/160 ml) whole milk
- 2/3 cup (5 fl oz/160 ml) heavy cream
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3/4 cup (3 oz/90 g) shredded sharp Cheddar cheese
- 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
- 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
- 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
- 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
- 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.