Mini Whitebait Crustless Quiches Recipes

Steps:

• Saute the onion and oil over a low heat for 5 minutes or until soft. Put aside and leave to cool.
• Preheat oven to 190 degrees celcius & spray the muffin tin with oil spray.
• In a bowl whisk the eggs. Add the salt, pepper, dill, thyme, milk, flour & parmesan and whisk until smooth.
• Stir in the whitebait and cooled onions.
• Spoon into the muffin tin.
• Place tin into preheated oven and bake for 15 - 20 minutes or until set and a pale golden colour.
• Remove from oven and leave the quiches to cool in the tins for 15 minutes before removing otherwise they may break up as you try to get them out of the tin.
• Serve warm or at room temperature with a salad. If making mini-muffin sized quiches they are great served as a nibble with drinks.

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

Steps:

• 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
• 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
• 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
• 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
• 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.