I made these mini-quiches recently for a garden party. These are really a quick version of quiches since they do not have a pastry crust. Instead they are made with a baking mix that gives them more of a muffin consistency. However, these are still light and not too dry. If you want to make them even more egg-like in consistency, try using more egg and less baking mix. This recipe is also wonderful for all different vegetable and meat variations. Since I didn't have bacon when I made these, I made them vegetarian, but they would have been even better with a little crispy bacon. The great thing about making them in mini-muffin pans is that they are great for tea parties or other occasions when you do not want to worry about utensils.
Makes approximately 24-36 depending on muffin size and number of add-ins
- 5 eggs
- 2/3 cup baking mix
- 1 onion chopped
- 2 Tbsp half and half (may use light cream or whole milk)
- 1 Tbsp prepared yellow mustard
- 1/2- 3/4 tsp dried oregano (crushed in palm)
- 1 1/2 Tbsp chopped fresh parsley
- 2 cups shredded cheese (I used a pizza blend)
- 1 medium pickled sweet red pepper, finely chopped
- 4-6 slices bacon, cooked and chopped (optional)
- 2-3 small mushrooms, cleaned and finely chopped
- Beat eggs in large bowl.
- Stir in remaining ingredients.
- Grease mini-muffin tin- if it is not non stick, then you should use the baking spray with flour.
- Fill muffin tins using small cookie scoop and bake at 350 degrees for approximately 10 minutes or until golden brown.
- Cool in the pan.