Saturday, January 3, 2009

Reposting my quiche recipe (on request)

My mini-quiche recipe:

1-2 cups diced ham or chicken or meat of your choice
8oz shredded cheese of your choice
2 eggs1 cup milk
1/2 cup Bisquick or similar baking mix

Spray a muffin pan with non-stick spray.
Cover the bottom of each cup with meat, then sprinkle cheese on top of that (maybe a couple of teaspoons of each).
In a separate bowl, combine eggs, milk and baking mix till the lumps are gone, you may want to use an electric mixer here.
Pour a little of the egg mixture over the meat/cheese mixtures till the muffin cup is filled almost to the top.
Bake 400 for 20-25 minutes or until a knife inserted in the center comes out clean.

This also works with a regular pie pan for a whole quiche, but up the baking time to about 40-45 minutes.

The smoked chicken/cheese ones are from my freezer stash--diced cooked chicken and I think monterey jack cheese? I can't remember anymore what cheese, I also love gouda with chicken.

If you use a muffin pan, it yields close to 12 quiches, so I freeze them. When they are frozen, I take them out the night before, put them in the bentos in the fridge and they are defrosted by lunch the next day.


  1. Thank you for reposting the recipe!!!
    You treat us all soooooooo well!!!

  2. Thanks, I just found this one last week since I have been wanting to make them.

    You make me think of more creative bentos!!

  3. Okay, I made these today and they are wonderful. I think next time I would double the egg mixture since I think my muffin pans ar a bit larger and I had to make them about 1/2-2/3 full. Still, they are wonderful. I will be making these more oftern!!!

  4. Thank you for the recipe. I made these tonight and they were super easy! A great way to use up some roasted veggies I had sitting in the fridge.



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