{Participating in Foodie Friday hosted by the wonderful Designs by Gollum !Watery Wednesday! & Outdoor Wednesday}
I made these over the weekend. A huge hit. HUGE. They will be included in our Easter buffet!
This is a wonderful base recipe. I'm looking forward to using spinach and other ing to make it my own.
1. Preheat oven to 350F. Coat 12 standard-size muffin cups with cooking spray.
2. Combine cheese, half-and-half, mayonnaise, eggs, flour, salt and pepper in a blender. Process until well blended.
3. Fill each cup with about 1 1/2 tablespoons ham and 1 teaspoon each mushrooms and onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean. Serves 6.
The quiches will be puffy when removed from oven, but deflate rapidly.
This is a wonderful base recipe. I'm looking forward to using spinach and other ing to make it my own.
Crustless Mini Quiches {recipe from Barb James in American Profile}
Cooking spray
2 cups shredded Swiss cheese
½ cup half-and-half
½ cup reduced-fat mayonnaise
2 eggs
2 tablespoons all-purpose flour
½ teaspoon seasoned salt
1/8 teaspoon black pepper
1 cup diced cooked ham, cooked bacon or shrimp ( I used bacon )
¼ cup diced mushrooms
¼ cup finely chopped onion
1. Preheat oven to 350F. Coat 12 standard-size muffin cups with cooking spray.
2. Combine cheese, half-and-half, mayonnaise, eggs, flour, salt and pepper in a blender. Process until well blended.
3. Fill each cup with about 1 1/2 tablespoons ham and 1 teaspoon each mushrooms and onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean. Serves 6.
The quiches will be puffy when removed from oven, but deflate rapidly.
P.s.
