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Recipe

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Personalized Crustless Mini Quiches

This is an ideal recipe for picky eaters. Each person gets to customize their quiche from an assortment of chopped ingredients. Enlist the help of dining guests in the cutting/assembling of ingredients.

Makes 12 mini quiches
Serving size: 1 mini quiche
Preheat oven to 350°F (180°C)
12-cup muffin pan, lightly greased
10 eggs 10
1/4 cup  1% milk 60 mL
1/2 tsp dry mustard 2 mL
1/2 tsp additional seasonings, such as dried 2 mL
basil, dried oregano or chili powder (optional)
chili powder (optional)
1/4 tsp salt (optional) 1 mL
1/4 tsp freshly ground black pepper  1 mL
Filling:
Greek: Finely chopped onions, tomatoes and black olives, crumbled light feta cheese
Veggie: Finely chopped bell peppers, onions and mushrooms, shredded regular or light Cheddar cheese
Green: Frozen chopped spinach or broccoli, thawed and well drained, finely chopped onion, shredded light Cheddar cheese
1) In a large bowl, whisk together eggs, milk, mustard, seasonings (if using), salt (if using) and pepper.
2) Place 2 tbsp (30 mL) filling in each muffin cup. Divide egg mixture evenly among muffin cups. Top with cheese, if using.  
3) Bake in preheated oven for 20 minutes or until knife inserted in the centre comes out clean. 
Tips:
For picky eater, omit the filling and simply top the egg mixure with shredded regular or light Cheddar cheese.
If everyone wants cheese, you can mix it in with the eggs instead of adding it to each muffin cup.
Cooked mini quiches can be cooled, transferred to an airtight container and frozen for up to 1 month. To reheat, place on a baking sheet and bake at 350°F (180°C) for 15 minutes or until heated through. If you're in a hurry, defrost in the microwave and reheat on medium until warm.
Taken from:
Dietitians of Canada. (2011). 2011 Nutrition Month Reference Manual for Dietitians. Celebrate Food…From Field to Table.



 

Last Revised/Reviewed
Wednesday, 2011-03-23 2:31 PM