"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Quiche Muffins Recipe

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This recipe for Quiche Muffins, by , is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooking Around the World Cookbook


4 eggs
1 C. milk
2/3 C. unsalted butter, at room temperature
3 C. Bisquick Mix
2 1/4 C. diced ham
2 C. shredded zucchini
3/4 C. chopped green onion (with green tops)
3/4 C. grated Cheddar cheese
3/4 C. grated Swiss cheese
3/4 C. grated provolone cheese

Preheat oven to 350F. Oil muffin cups or spray with nonstick vegetable spray. Stir eggs, milk, butter and Bisquick mix in a bowl. Stir in ham, zucchini, green onion and cheeses, blending thoroughly. (At this point, batter may be refrigerated overnight in an air-tight container.)

Scoop batter into prepared muffin cups. (Use jumbo cups to make luncheon-size muffins, or standard size, or mini cups for appetizers.) For jumbo cups, use about 1 cup batter. For mini cups, use about 1 tablespoon batter. Bake jumbo or large cups for 25 to 30 minutes; mini cups should bake about 15 to 18 minutes. Remove from oven when golden brown; allow to cool slightly before removing from pan.

Makes 8 jumbo muffins, 16 standard muffins, or 96 mini muffins.




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