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Recipe for Crustless Quiche
Mini Crustless Quiche
This recipe for crustless quiche makes a lot of mini quiches! If you have
made mini quiches before, you will know
that the difficulty in making mini quiches is
making the dough and cutting out a lot of mini crusts.
Making mini crustless quiches does save quite a bit of time in the preparation. In all honesty, it makes it a tad harder on the other end. I
found the unmolding a little harder. Next time I think I will not only grease the mini muffin cups, but I will also flour them.
This crustless quiche recipe is perfect if you must eat gluten free - or one of your guests does.
As I previously said, I used a mini muffin pan as a mold to make these mini quiches. So you do not need to invest in any special pan.
You could use a regular muffin pan but would need to adjust the cooking time.
After making these delicious - and adorable crustless mini quiches - please come back and leave a review.
You have many options as far as flavor...I made the Mexican mini quiches - option 2. I made them two days ahead and then reheated them the day
of the tea party at 400 degrees for about 5 minutes - no more than 10.
Crustless quiche recipe ~ Comments and reviews.
Crustless Quiche Recipe: Ingredients
- 4 level tablespoons cornstarch
Optional Ingredients:
1. Ham and Swiss cheese
2. 1 tablespoon taco seasoning and Mexican blend cheese
3. Mushrooms (pre-cooked) and cheddar
4. Green chilies and Monterey Jack
5. Spinach (cooked and drained) and feta cheese
Crustless Quiche Recipe: Method
Grease and flour some mini muffin cups. Set aside.
Pre-heat the oven to 400 degrees.
In a large bowl, combine the cornstarch, half and half, eggs and salt. Mix well. Add the
optional ingredients of your choice.
Pour one tablespoon of this mix in each mini muffin cup. Add some cheese.
Bake for 15 to 20 minutes.
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Recipe for Crustless Quiche
Recipe for Crustless Quiche: Reviews
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