Crushless Quiche Muffins
These keep in the fridge for at least three days.
Servings: 2 people
Equipment
- 1 Large muffin tray (6)
- 1 Large frying pan
- 1 Mixing Bowl
Ingredients
- 30 grams Butter
- 50 grams Onions - Brown diced
- 50 grams Mushrooms diced
- 3 grams herbs chopped (whatever you have on hand)
- 20 grams Sun-dried tomatoes chopped
- 5 grams Pinenuts toasted
- Salt and Pepper to taste
- 6 med Eggs
- 125 ml Cream
- 50 grams Spinach - baby chopped
- 60 grams Cheese - Strong Cheddar grated
Instructions
- Preheat oven to 165 ℃.
- Melt the butter in a frying pan and sweat the onions, mushrooms for three to five minutes on a medium heat until they have lost theirmoisture and are beginning to caramelize.
- Take off the heat and add in the herbs, sun-dried, pine nuts and seasoning.
- Crack the eggs into the bowl and whisk until completely combined. Whisk in the cream and then season with salt and pepper.
- Evenly distribute the fried mixture between the muffin tray slots add some rocket and some cheese and fill with the egg mix until a little below the top of the muffin tray. Top with the remaining cheese and bake in the oven untill just set.
- Depending on the depth of your muffin tray, thia can take from 8 to 15 minutes. These crustless quiche can be served warm straight away, or kept and served cold straight from the fridge, warmed in the oven for 5 minutes or for 20 seconds in the microwave.Add any ingredients you like - smoked salmon or other smoked fish are excellent in these especially with a spoonful of horseradish in the egg mix.
