Sunday, April 17, 2011
I made mini-quiches in muffin cups because those little ones at Costco sounded sooo delicious. Plus, HF made them for a party recently and said they were really simple. She was totally right. They are a bit more work than throwing it all in a pie pan but I like the individual serving sizes - and the crust is definitely more forgiving. They're also more portable this way. It's possible I eat more of them tho...
2 recipes real pie crust
1 1/2 cups grated cheese
Butter or oil
1/2 cup cottage cheese or plain yogurt (opt.)
1/4 cup or more milk
salt and pepper to taste
Saute desired vegetables in butter or coconut oil or bacon grease until onions are translucent. For this batch, I used 1 onion, 1 red pepper, 1/2 a container of mushrooms, and 1/2 a bag of frozen spinach.
Meanwhile, line greased muffin cups with pie crust. I did this by rolling half of the pie crust at a time into a square and then cutting into 12 rectangles. Sprinkle cheese into the bottom of each cup. I usually use 1/2 Parmesan, 1/2 cheddar.
Whisk together eggs, cottage cheese or yogurt if using, salt, pepper, and enough milk to make the mixture pourable. Portion sauteed vegetables into muffin cups and pour egg mixture over the top. Bake at 375' for 15-20 minutes or until egg is cooked thru.