Recipe: Crustless Quiche Tartlette
I modified this Recipe into a Quiche tartlette and it was YUMMY!
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Capsicum chopped as required
You can add chicken, beef, mince cooked., spinach, sausages, ricotta cheese and lots more as per your taste.,
Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste
Preheat oven at 200C
Grease your muffin tin
Add vegs of your choice along with cheese., pour beaten egg mixture on it.,
Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
The left Quiche is a store bought with crust. The right is crustless home made. The bowl is a combination of the two.
Preheat oven to 400F
Chop up 1 cauliflower floret really fine
Chop up 1 broccoli floret really fine
Chop 3 small mushrooms very fine
Scramble 4 eggs with 1 tsp milk or cream in a bowl and a pinch of salt and pepper or to taste
Grate 1 C cheese (I used cheddar)
Use no stick cooking spray on a small muffin tin–12 muffin cups
Place veggies in bottom of each tin. Pour in egg mixture to nearly the top. Top with cheese.
Bake at 400F for 11 minutess and let sit in the hot oven until ready to eat or 12 to 15 minutes if you want to eat them right away. It was nearly 30 minutes later that I was ready to eat them and they were still warm.
Variations: you can cut up pretty much any type of meat or vegetable to go in these and I think it would be delicious. You can also use just about any hard or medium hard cheese as long as it has a longer melt point.
Be careful while pouring the egg mixture in because the egg whites, if not scrambled thoroughly, will plop right in and mess everything up.