Real Men Eat Quiche
I’m not sure if that is entirely true, but for our purposes today, let’s just say real men eat quiche. And lots of it. Instead of making these in a pie tin, we’ll be using a muffin tin to cook up these tasty breakfast treats. The best part about these little guys is that they hold up really well in the fridge for the better part of a week; this a great idea for Sunday morning breakfast while enabling you to have plenty of leftovers for the work week. The recipe is dead simple and practically fool-proof. Let’s have a look-see at what it takes to make crustless mini quiches.
The batter is the most important piece of a great quiche. You want something that is light, airy and fluffy. Save dense for omelettes and frittatas. To achieve this airiness we’ll be using a heavy milk to egg ratio for our batter.
For those wondering, I’m intentionally not focusing on the quiche fillings. These are entirely 100% up to you. I went with the standard of sausage, onions, red bell peppers and mushrooms. But you could go with an all veggie option, add spinach or use whatever you have in your fridge that day. Quiche is very versatile and will taste great with a wide range of fillings. Go nuts, it’s your quiche.
Putting It All Together
After you’ve finished with all of the muffin cups, put your muffin tin into a oven at 450° for roughly 18 minutes. I originally set my timer for 15, but they weren’t completely set and golden brown by then so I added a few more minutes of cook time. I recommend you doing the same because no one likes overdone quiche. Finally, let the tray cool for about 10 minutes before taking a paring knife and easing the quiche out of their homes.
Lessons Learned: Or What I’d Do Differently Next Time
Whipping these up is so simple I’m not sure what changes I would make next time. One simple change would be to have two different kinds of quiches by using different fillings between batches to add some variety. That would’ve been nice. Not sure what else I could have done to make these better, you can be sure I’ll be making these again and soon.
- ¼ cup cornstarch
- 1-1/4 cup whole milk
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- ¾ teaspoon kosher salt
- ⅛ teaspoon nutmeg, freshly ground
- Oil, for the pan
- 1 pound of breakfast sausage
- 3 mushrooms
- ½ of a bell pepper
- ¼ of an onion
- ¾ cup of cheddar cheese, shredded
- Prepare filling by chopping and sauteing your vegetables and browning any meats.
- Put that cornstarch in a medium bowl and slowly whisk in ½ of the whole milk until thoroughly combined.
- Whisk in both the eggs and egg yolks, again until thoroughly combined.
- Then gradually whisk in the rest of the milk, cream, salt and nutmeg.
- Oil muffin tins well with cooking oil (no use using the fancy stuff).
- Put a small amount of cheese on the bottom of each cup, enough to cover.
- Add in the rest of your fillings.
- Use a ladle or large spoon, pour in the batter into each cup.
- Bake in a 450° oven for 17-20 minutes, or until they puff up and are golden brown and delicious.
- Let cool for 10 minutes before taking a paring knife and running it around each cup to pop out the quiche. Lift carefully!
- Sit down and enjoy!