Ingredients for Crustless Mini Quiches
- Dry Breadcrumbs
- Swiss Cheese
- Half And Half
- 1/4 cup mayonnaise
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Ham
- Mushroom
- Onions
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How to Make Crustless Mini Quiches
- Preheat oven to 350°F (175°C).
- Coat a 12-cup standard muffin tin with cooking spray.
- Sprinkle 1/4 cup breadcrumbs evenly into each muffin cup.
- In a blender, combine: 1 cup shredded cheddar cheese, 1/2 cup half-and-half, 1/4 cup mayonnaise, 3 large eggs, 1 tablespoon all-purpose flour, 1 teaspoon dried tarragon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Blend until completely smooth.
- Divide 1 1/2 cups of your choice of cooked meat (e.g., bacon, ham, sausage) evenly among the muffin cups (about 2 tablespoons per cup).
- Add 1 tablespoon of sauteed mushrooms and 1 teaspoon of finely chopped onion to each cup.
- Pour the egg mixture evenly over the filling. Cups should be about half full.
- Bake for 22-25 minutes, or until the quiches are lightly golden brown and a knife inserted into the center comes out clean.
- Let cool slightly before serving with steamed broccoli and a salad.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
12g
Fat
73g
Carbs
5g
