Thursday, November 8, 2012 SugarBang
Crustless mini-quiches are great for a yummy brunch appetizer. To make the perfect single bite-size use a mini-muffin pan. If you don’t have a mini pan, you can use a regular sized pan and quarter them into smaller pieces once cooked.
For 36 to 48 mini-quiches, whisk together 6 large eggs, 6 large egg yolks, 2/3 cup milk, 2/3 cup heavy cream, and your choice of fillings (peppers, garlic, cheese, fresh herbs, and any other leftover odds and ends). Grease the pan with cooking spray, portion the egg mixture into the cups, and bake at 375°F for 15 minutes, or until puffed and cooked throughout.
Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.
As seen on GOURMET.COM
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