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Quiche Mini Lunch-Box Quiches Recipe

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This recipe for Quiche Mini Lunch-Box Quiches is from Ruby's 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:  
1 cup whole-wheat flour
1⁄2 teaspoon salt
6 tablespoons (3⁄4 stick) butter, melted
4 eggs
1 1⁄2 cups milk
1⁄8 teaspoon ground black pepper, or to taste
1⁄3 cup grated cheese, such as cheddar, Monterrey Jack, or Havarti
Tools needed:
12 silicone muffin liners (paper liners not recommended) or twelve 5-inch parchment paper squares
Directions:
Directions:
Preheat the oven to 400°F. Line a muffin pan with either 12 silicone muffin liners or 5-inch parchment squares.
In a medium bowl, blend flour and ¼ teaspoon of the salt. Stir in the melted butter until the flour is completely moistened and then set aside.
In a large glass measuring cup or bowl with a spout, whisk together the eggs, milk, remaining ¼ teaspoon salt, and pepper.
Put 1 tablespoon of flour mixture in the bottom of each lined muffin cup. Push it down flat with your fingers so it covers the bottom from edge to edge. If you’re using the parchment paper liners, this is your chance to really shove each piece down into its hole.
Sprinkle the cheese evenly on top of the little crusts, then carefully pour the egg mixture on top, filling the cups two-thirds full.
Bake until the eggs are set and lightly browned on top, 18 to 20 minutes. Eat warm, refrigerate for later in the week, or freeze for another day!
Number Of Servings:
Number Of Servings:
12

 

 

 

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