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crustless mini quiche Recipe

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This recipe for crustless mini quiche is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 extra large eggs
4 egg whites
1 c milk
1/2 c. heavy cream
1 1/2 c. shredded sharp cheddar cheese
6 scallions sliced very thin
1/2 c. chopped spinach
3/4 c. red pepper chopped small
1/4 red onion. chopped small
1 tsp. pepper
1/2 tsp. salt
6 slices of thick sliced bacon
Directions:
Directions:
Heat oven to 350º. Cook bacon and set aside. Spray mini muffin tins lightly.Put a bit of the pepper, spinach, onion and scallions in each section of the tins. Top with a bit of the cheese. Chop the cooled bacon and add to the mixture in the tins. In a mixer whip the eggs, whites, milk and cream. Add the pepper and a bit of salt to taste. Pour into a measuring cup. Pour the egg mixture over the veggie, cheese and bacon to the top of each tin. Bake 30 min. until the tops are golden and a tester comes out clean. Let cool on parchment paper. Freeze in one layer. When frozen you can stack them in a pan with parchment paper between the layers.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
30 min, plus 30 min. baking time
Personal Notes:
Personal Notes:
Cam use any filling ingredients. No need to precook vegetables.

 

 

 

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