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.

4 comments:

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

    ReplyDelete
  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!!

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  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!!!

    ReplyDelete
  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.

    ReplyDelete

 

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