Mini Quiches
I've made 3 dozen crustless mini quiches since yesterday. These are great to freeze. I wouldn't be a good friend unless I shared this with you . Crustless Mini Quiches (makes 12) 6 eggs 1 cup heavy cream salt/pepper + any other desired seasonings Shredded cheese (cheddar or monterey jack are good. I used about 1 cup for 12) Sausage, bacon, or veggies (you pick!) (I used about 8-10 slices bacon + 1/2 lb sausage for 12). Spray a muffin tin with Pam ( don't forget like I did.... ). In each muffin cup, mix some sausage, bacon, and cheese. (or, substitute with your favorite mix of meats/veggies). In a separate bowl, mix the eggs, cream, salt/pepper, and any seasonings you want. Pour the egg mixture into each muffin cup over the meat/cheese. Bake in the oven for 30 minutes at 350 or until a knife comes out clean. They will puff up when they are done but deflate once cool; that's normal. I take them out and cool on cooling racks. Once totally cool, you can freeze...