Last weekend I thought about making mini quiches for my sister’s baby shower. I ended up just buying some from Costco because I didn’t want to try a new recipe for my MOTHER and several aunts. I’m just sayin’. So this weekend I decided to give them a try.
I don’t know if you ever do this, but sometimes I get a recipe in my head and search and search online and can’t find exactly what I’m looking for. I knew I didn’t want to mess with a crust, and that I’d seen them made in muffin tins. Ever see that commercial about search engine overload? Well, in the course of searching for the recipe I ended up with, I discovered that calling them crustless quiche is actually frowned upon in some circles because, say the purists, a crustless quiche is actually a frittata. I wonder what they’re called when you use potato as a crust?
Also, there’s supposed to be some ratio of cream to egg, but then someone else on a forum claimed that was more of a custard, so who knows? I did finally find a recipe that I used mostly as written. OK, stop laughing, I did qualify it by saying “mostly!”
Here’s the original, called Cynthia’s Crustless Quiche Muffins. And here’s what I did:
- 4 eggs
- 1 cup raw milk (mostly cream ’cause it was a new jar and I’m too lazy to scoop out the cream.)
- 1 tiny bunch of green onions (could substitute a chopped onion)
- 2 C broccoli florets
- 3/4 C cheddar cheese, freshly grated
- salt and pepper to taste
- Preheat oven to 375F.
- Spray/grease the muffin pan liberally.
- Saute the onion and broccoli until softened.
- Beat the eggs in a bowl. Add remaining ingredients and mix well.
- Pour into muffin pan and bake for 35 minutes.