Thu_Feb_21_11:01:22_PST_2019
As 2014 was being rung in and new year wishes were zig-zagging across the globe, I got an e-mail from a very dear friend; she wished me a year o jot it here before I forget the approximate proportions.
This is a big batch of crust-less mini quiches (but the recipe can easily be halved) that are perfect for breakfast, snacks or as appetizers. It is a take on these mini quiches that I made a while ago and had almost forgotten. Oh, and they are much less work than these other mini quiches I've posted before.
There is a lot of flexibility in this recipe, this is just the way I made these today...
1. In a skillet, saute 1 medium minced onion in a little olive oil.
2. Add 6-8 cups of vegetables diced small (I used mushrooms, broccoli and zucchini) and your choice of seasoning (I used salt, oregano, paprika, cumin...) and saute on medium-high heat until the veggies are tender.
3. Let the vegetables cool down.
4. Preheat oven to 375F.
5. In a large bowl, beat 7 or 8 large eggs. Stir in the cooked veggies, more seasoning if you like, 4 tbsp. cream cheese (cut roughly in small cubes), 1/4 cup whole-milk yogurt, 1/3 cup of shredded Parmesan and 1/3 cup of shredded cheddar. Sprinkle mixture with 1 cup flour and 1 tbsp. baking powder and fold those in.
6. Spray 2 muffin tins well and ladle the mixture into the 24 wells.
7. Bake for 20-25 minutes or until puffy and golden, and a knife inserted into the center comes clean.
8. Serve hot or at room temperature.
See you next week with The List for October!
This is a big batch of crust-less mini quiches (but the recipe can easily be halved) that are perfect for breakfast, snacks or as appetizers. It is a take on these mini quiches that I made a while ago and had almost forgotten. Oh, and they are much less work than these other mini quiches I've posted before.
There is a lot of flexibility in this recipe, this is just the way I made these today...
Crust-less Mini Quiches
(Makes 24)
1. In a skillet, saute 1 medium minced onion in a little olive oil.
2. Add 6-8 cups of vegetables diced small (I used mushrooms, broccoli and zucchini) and your choice of seasoning (I used salt, oregano, paprika, cumin...) and saute on medium-high heat until the veggies are tender.
3. Let the vegetables cool down.
4. Preheat oven to 375F.
5. In a large bowl, beat 7 or 8 large eggs. Stir in the cooked veggies, more seasoning if you like, 4 tbsp. cream cheese (cut roughly in small cubes), 1/4 cup whole-milk yogurt, 1/3 cup of shredded Parmesan and 1/3 cup of shredded cheddar. Sprinkle mixture with 1 cup flour and 1 tbsp. baking powder and fold those in.
6. Spray 2 muffin tins well and ladle the mixture into the 24 wells.
7. Bake for 20-25 minutes or until puffy and golden, and a knife inserted into the center comes clean.
8. Serve hot or at room temperature.
See you next week with The List for October!
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