Cupcake Crustless Quiches

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Crustless cupcake quiches.   Photo by Claire Batten

A friend served these for a casual brunch recently, and they were a revelation.

First off, they are cute. Secondly, they are a nice portion size; light eaters can take one, heartier appetites can have two or three. Finally, they are infinitely versatile — once you have the base, you can add different items to different batches for various preferences.

Our hostess made a very simple version with just eggs, milk and cheese, and they were delicious.


You can offer these as a meat dish by skipping the cheese, using water or non-dairy milk, and adding cooked turkey sausage or bacon. Or gussy them up with any type of cooked vegetables — sauteed onions, spinach, peppers, tomatoes, leftover roasted potatoes, add some fresh herbs, sprinkle in your favorite spices — these really are a blank canvas.

Hostess tip: They can prepped ahead of time and baked right before serving, or even cooked ahead and just popped in the oven or microwave to warm.

Cupcake Crustless Quiches
Makes 12

6 eggs
½ cup milk
Salt and pepper to taste
½ cup grated cheddar cheese

Heat your oven to 400 degree F. Line a 12-cup muffin tin with cupcake liners or spray the muffin tin thoroughly with nonstick cooking spray.

Mix the eggs, milk, seasonings and cheese, and pour the mixture into each cup about ¾ of the way full. Bake them for about 15 minutes until a knife inserted in the center of the quiche comes out clean.

Remove them from the pan and serve hot.

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