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.
Muffin Cup Quiche
Frozen Crust – defrosted according to package directions (or use homemade crust)
Various Vegetables for filling– such as asparagus, mushrooms, broccolini, chard, onion
Cheese – cheddar, Swiss, Parmesan and feta are all good choices
Salt and Pepper
Herbs or Spices if desired
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.