Last updated on October 19th, 2014
I made these crust-less miniature quiches for supper last Sunday, and everybody loved them. They are creamy-dreamy-wonderful! They are also easy to make. The only special equipment you need is a muffin tin.
You can fill the quiches with almost anything that pops into your head. I made mine with sauteed mushrooms, cubed ham, caramelized onions, crisp bits of bacon, and diced, cooked chicken. Be sure to add some cheese. My favorite quiche-cheeses are Cheddar, Swiss, Parmesan and Asiago.
The step-by-step recipe (you’ll find a copy-and-paste version at the end of this post):
Do you love nutmeg, too? I think it is one of the most calming scents in the world. Like Xanax in a spice bottle.
Pop Quiz! Who uttered the phrase “Et cetera, et cetera, et cetera” in a wildly popular MGM musical? In the comments field below, tell me the name of actor, the name of the the character, and the name of the film.
And whenever you feel afraid, just whistle a happy tune.
That line was from the same film.
Now where were we?
No picture of this next step, because it is a two-handed affair: Place a baking sheet over the muffin tin, and invert the two. Then turn the custards right-side-up.
Folks, these quiches are easy to make and elegant to serve. And because you can serve them hot, warm, or cold, they are definitely host-friendly!
Here’s a copy-and-paste version of the above:
Creamy Dreamy Mini Quiches
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 12 servings
6 large, organic eggs
1 cup heavy cream
1 cup milk (preferably full-fat)
1/2 teaspoon kosher salt
Grinds of black pepper
1/4 teaspoon nutmeg
Suggested fillings — one or a combination of chopped, sauteed mushrooms; sauteed or caramelized onions; cooked, cubed ham; crisp, crumbled bacon; diced, cooked chicken — 1 or 2 teaspoons for each quiche
Grated Cheddar, Swiss, Parmesan or Asiago cheese — a generous teaspoon for each quiche
Minced, fresh parsley — a pinch for each quiche
Special Equipment: a buttered or non-stick sprayed standard-size muffin tin with 12 openings; a baking sheet to hold the muffin tin
Center the oven rack; preheat oven to 375°F
Making the custard — In a medium bowl, whisk together the eggs, cream and milk. Then whisk in the salt, pepper, and nutmeg.
Put 1 or 2 teaspoons of whatever filling you are using into the muffin openings. Top with grated cheese.
Pour the custard into each opening, filling to just below the rim. Sprinkle with parsley.
Bake in the preheated oven until puffed and slightly colored — 25-30 minutes. If a skewer inserted in the center of a quiche comes out clean, you’ll know that all are sufficiently cooked.
Serve hot, warm, or cold, along with a dollop of thick tomato sauce, if desired.