No chit-chat today (shocking, I know)- just a quick recipe that I made this morning for an event at work. It turned out well and I wanted to jot it here before I forget the approximate proportions.
This is a big batch of crust-less mini quiches (but the recipe can easily be halved) that are perfect for breakfast, snacks or as appetizers. It is a take on these mini quiches that I made a while ago and had almost forgotten. Oh, and they are much less work than these other mini quiches I've posted before.
There is a lot of flexibility in this recipe, this is just the way I made these today...
1. In a skillet, saute 1 medium minced onion in a little olive oil.
2. Add 6-8 cups of vegetables diced small (I used mushrooms, broccoli and zucchini) and your choice of seasoning (I used salt, oregano, paprika, cumin...) and saute on medium-high heat until the veggies are tender.
3. Let the vegetables cool down.
4. Preheat oven to 375F.
5. In a large bowl, beat 7 or 8 large eggs. Stir in the cooked veggies, more seasoning if you like, 4 tbsp. cream cheese (cut roughly in small cubes), 1/4 cup whole-milk yogurt, 1/3 cup of shredded Parmesan and 1/3 cup of shredded cheddar. Sprinkle mixture with 1 cup flour and 1 tbsp. baking powder and fold those in.
6. Spray 2 muffin tins well and ladle the mixture into the 24 wells.
7. Bake for 20-25 minutes or until puffy and golden, and a knife inserted into the center comes clean.
8. Serve hot or at room temperature.
See you next week with The List for October!
This is a big batch of crust-less mini quiches (but the recipe can easily be halved) that are perfect for breakfast, snacks or as appetizers. It is a take on these mini quiches that I made a while ago and had almost forgotten. Oh, and they are much less work than these other mini quiches I've posted before.
There is a lot of flexibility in this recipe, this is just the way I made these today...
Crust-less Mini Quiches
(Makes 24)
1. In a skillet, saute 1 medium minced onion in a little olive oil.
2. Add 6-8 cups of vegetables diced small (I used mushrooms, broccoli and zucchini) and your choice of seasoning (I used salt, oregano, paprika, cumin...) and saute on medium-high heat until the veggies are tender.
3. Let the vegetables cool down.
4. Preheat oven to 375F.
5. In a large bowl, beat 7 or 8 large eggs. Stir in the cooked veggies, more seasoning if you like, 4 tbsp. cream cheese (cut roughly in small cubes), 1/4 cup whole-milk yogurt, 1/3 cup of shredded Parmesan and 1/3 cup of shredded cheddar. Sprinkle mixture with 1 cup flour and 1 tbsp. baking powder and fold those in.
6. Spray 2 muffin tins well and ladle the mixture into the 24 wells.
7. Bake for 20-25 minutes or until puffy and golden, and a knife inserted into the center comes clean.
8. Serve hot or at room temperature.
See you next week with The List for October!
Do these freeze well? I am thinking it might be a great idea for a quick breakfast on one of those crazy weekdays.
ReplyDeleteI have never frozen them but it might be worth trying- I've seen similar recipes that say they are freezer friendly.
DeleteHi Nupur
ReplyDeleteTerrific! And thanks! and waiting for List :)
Shubha
:) Hi Shubha!
DeleteNever would have guessed to use regular flour in a crustless quiche, Nupur -- trust you for innovation! They look lovely :)
ReplyDeleteI'm not the innovator, trust me. There's a whole category of these "impossible" pies and quiches where a bit of flour in the batter sinks to the bottom while baking and forms a kind of tender crust.
DeleteGoing to have to try this. Looks simple and yum, like all your recipes. I just had a little dinner party this weekend for my hubs who had a birthday. I made the spinach and tomato lasagna (from Cooks illustrated) on your suggestion and the cast iron giant chocolate chip cookie from your earlier posts. They were both lip smackingly good and so quick (very important when you've got two toddlers under 3). Keepers for the next time I entertain :-)
ReplyDeletePrashanti
Prashanti- thanks so much for the feedback and I am so thrilled to know that you enjoyed those recipes just as I did!! Best wishes to you and your little ones.
DeleteI really miss the chit-chat and I am eagerly waiting for your next post on the list for October. The quiches look really nice, I am sure they were gone in no time and were thoroughly enjoyed. I am currently planning different types of diwali faral to make this year. What are your favorites?
ReplyDelete- Priti
They were totally gone in no time! I was giving my talk and when I went to get one they were all gone.
DeleteOh my I love me some faral. My favorites are probably chivda, shankarpale (sweet and spicy ones), olya naralalyachi karanji and melt-in-the-mouth chirote sprinkled with powdered sugar.
So funny! I'm sure most people were frantically working on their talks last minute, and you were making quiche :)
DeleteUnleash that quiche at me, please! I would probably eat this with a drizzle of Sriracha, if that's not heresy?
ReplyDeleteYou have my unstinting support to drench everything with Sriracha- I do ;)
DeleteWith some salad, this quiches makes an excellent dinner.
ReplyDeleteIt sure would.
Deletehello Nupur,
ReplyDeleteThose mini-quiches look so tempting, I can just gobble up a few now :-) Is there a way to make them without eggs? Is it ok to avoid eggs?
Thanks,
Meena.
Eggs are a major ingredient in this recipe, Meena. But you could search for mini quiche recipes on vegan blogs for a tasty eggless variation.
Deletetried this today. it was awesome!
ReplyDeletewife was too happy... its so easy and convenient. we can put almost anything in it :)
see my photo: https://picasaweb.google.com/lh/photo/jqgmCT7YDu5_pFTrmDET09fPi7jlZ1yw30FafLdur4c?feat=directlink
They look awesome, Sameer. I'm so glad the recipe worked for you!
DeleteI was wondering whether you had plans for a big Thanksgiving dinner this year, and your menu. I have been looking around for options, and am intimidated by all the dishes Food Network suggests. If you have plans, please share them with us unimaginative souls. Thank you, Ruma
ReplyDeleteRuma- in the next week or two, I'd love to post some Thanksgiving ideas- stay tuned.
DeleteWould it be possible to use Cornstarch instead flour for a friend who has wheat allergy. ?
ReplyDeleteI think a cup of cornstarch would be too much and won't work in this recipe. I would substitute gluten-free flour instead.
DeleteThis recipe is a hit! I made these for my colleagues today (Many Thanks Nupur for the recipe and for the inspiration of making it for a crowd) and I was showered with compliments while they devoured it in record-breaking time. The recipe is forgiving so I used soft goat cheese that comes in a log instead of cream cheese since that is what I had on hand and increased the quantity of parmesan since I had no cheddar. I made these after midnight and served them at 7am and they were very fresh tasting. I am definitely going to make these again, rather I am sure I will be reminded to bring these again. :-)
ReplyDeleteThank you Nupur!
- Priti
This looks great..is there anyway too cook this on stove??
ReplyDelete