Tuesday, August 4, 2015

Crustless Quiche Muffins with Tomatoes, Feta, and Fresh Herbs

I made these for a recent brunch. By using muffin papers you can skip the crust without ruining your pans. Another benefit is that it's easy to make a variety of different kinds because you can put the fillings in the muffin cups and then add the eggs. This high summer version with fresh tomatoes and herbs was a hit. Feel free to halve the recipe if you're not feeding company. For the herbs, you can go heavy on the basil and/or parsley. If relying more on oregano or dill, use less.

Cooked quiche muffins
16 eggs
2 cups milk (whole is nice, but use whatever you like)
1 tsp salt
Pepper to taste
1 large paste tomato or 2 smaller ones, finely diced
1 cup chopped fresh herbs
4 ounces crumbled feta

Preheat the oven to 350 degrees. Place paper muffin cups into muffin tins or ramekins and oil them lightly if you have an oil sprayer. The recipe makes around 2 dozen quiche muffins.

Beat the eggs in a medium bowl, then stir in the milk, salt, and pepper.

Place a tablespoon or so each of tomatoes, herbs, and feta in the bottom of each muffin cup. Using a ladle, pour egg mixture over, filling to about 1/4 inch from the top.

Fillings in the muffin cups, ready for egg mixture to be added
Bake the quiche muffins for 20-25 minutes, until cooked through.

Serve hot, warm, or room temperature.

Serves about 6.

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