Muffin Cup Quiche

I’ve been doing some Easter crafting lately, using blown eggs and empty eggshells filled with candy.  So I needed to make something with the raw eggs.   Scrambled eggs are one easy answer but I wanted a little more pizazz.

Making small quiche in a muffin pan was what I decided to do.  Before I go on, I have to tell you that these really aren’t the best recipe for using up a bunch of eggs.  They have a higher crust-to-filling ratio then a standard full-size quiche would have so if you are looking to use up a bunch of eggs, make a standard quiche.  But these are a nice size, look and taste great and freeze well.

Oh, and the other thing I should mention: I’m not really giving you a recipe.  Just some suggestions.

Other ideas for using up eggs include a bread pudding-like baked French Toast, Dutch Baby (a puffy baked pancake) or a strata made with spinach and cheese.

Muffin Cup Quiche

Frozen Crust – defrosted according to package directions (or use homemade crust)

Nonstick Spray

Various Vegetables for filling– such as asparagus, mushrooms, broccolini, chard, onion

Cheese – cheddar, Swiss, Parmesan and feta are all good choices

Eggs

Salt and Pepper

Herbs or Spices if desired

Milk

Bacon (optional) cooked until crisp and drained

Set oven temperature to 375.

For these little quiche I used frozen dough from Trader Joe’s but you could use your favorite crust recipe. After it was thawed, I unrolled it and while it was still covered in plastic I gave it a quick roll with a rolling pin to smooth out some cracks and make it just a bit bigger.  Peel plastic off dough.

Spray the muffin tins with nonstick spray and use a glass or round cookie or biscuit cutter to cut circles out of the dough.

Press dough circles into muffin tin.

Prepare your filling: for one batch I used mushrooms and asparagus with cheddar and Parmesan cheeses.  The second batch was a combination of broccolini, red onion, Swiss cheese and bacon.  Yummy!

Trim the vegetables and slice or chop into pieces. Heat a pan and spray with nonstick spray.  Saute vegetables until tender.

Dice or shred or crumble or slice up some cheese.  Put a bit of cheese in each muffin cup.  Add a few pieces each of mushroom and asparagus (or whatever vegetables you are using) to each muffin cup.

Beat eggs together and season as desired. I just used salt and pepper.  I had a whole bunch of eggs from my craft projects so I measured 1.5 cups of beaten egg.  (This was too much and I could probably have done with 1 to 1.25 cups – it will depend on both the size of the eggs and the size of the muffin cups.)  Add milk – I used 3/4 of a cup of milk.  This was enough egg and milk for 24 muffin cup quiche.

Scoop egg and milk mixture into a glass measuring cup and pour into  muffin cups.  Fill cups about 2/3 full.  Sprinkle additional cheese on top or add small pieces of cooked bacon to each cup.

Bake about 18 to 22 minutes or until puffy and set.  It will depend on the size of your muffin pan.

Each crust was enough to make 12 circles of dough (I rerolled the scraps for the last few) and I refrigerated the second disc of dough and made the second batch a day later.  The quiche froze well in zippered freezer bags and I could reheat a few in the toaster oven.  I really love crust so I particularly like this size quiche.  A few quiche with a salad and dinner is ready.  It was great having these in the freezer and I made enough to share some with my parents.

Thanks for the visit.

10 Comments

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10 responses to “Muffin Cup Quiche

  1. Yummers, those look delicious! Love that you can freeze them.

    • I have to say they were probably even better reheated because the crust was a bit underdone the first time around. When I make them again I’m going to try two things: roll the crust thinner or bake the crust for a few minutes before adding the filling and then finish baking.

  2. Your posts make me so hungry! lol those look delicious! Btw, its YOUR fault I am doing this A-Z Blogging Challenge. 😉 I hadn’t heard about it and joined it after reading about it here. I blame you. lol

    • Cubbyholes: I am happy to take the blame (credit?) when due but I didn’t even know about the A to Z Blogging challenge until I saw your comment! I am looking forward to “30 Days of Creativity” in June but you must have read about the A to Z challenge somewhere else. Good luck – your knitting is beautiful. I can’t knit and I’m impressed at your beautiful designs.

  3. Great article about Quiches in muffin tins. Where did you get those news from? Have a good one, Steffi!

  4. Pingback: Mother’s Day Roundup | dianne faw

  5. Pingback: Easter Ideas | dianne faw

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