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Mini Quiches with Herb salad Recipe

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This recipe for Mini Quiches with Herb salad is from Cooper Hollow Ward Cookbook, 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:  
Quiche:
4 eggs
2 C of milk/half and half
Salt and pepper to taste
Leftovers: experiment!


Herb Salad:
2 handfuls of parsley
1 handful fresh mint
1 handful fresh dill
4oz fresh parmesan shaved with peeler
Olive oil
1/2 lemon juiced
kosher salt and fresh ground pepper
(add 1 lb. of asparagus trimmed and blanched for 4 min if wanted)
Directions:
Directions:
Quiche:
Preheat oven 375 degrees.
Whisk eggs, milk, salt and pepper.
Pour into greased muffins tins.
Bake 20 min. or till toothpick when inserted comes out clean.
Cool slightly, serve with salad.

Salad: Mix ingredients and drizzle with olive oil.
Personal Notes:
Personal Notes:
Love this one for using leftovers! Kids and adults also love them. Great for fancy brunches and so fast to make!

 

 

 

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