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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Use your blender. I serve ours with steamed broccoli and a salad. Try adding leftover cooked spaghetti, cut into 1 inch pieces, to each compartment after bread crumbs are sprinkled into each compartment. Ingredients:
2 tablespoons dry breadcrumbs |
2 cups swiss cheese, shredded |
1/2 cup half-and-half |
1/2 cup mayonnaise |
2 eggs |
2 tablespoons flour |
1 teaspoon tarragon |
1/4 teaspoon salt (to taste) |
1/8 teaspoon pepper |
1 cup ham or 1 cup shrimp or 1 cup bacon |
1/4 cup mushroom, diced |
4 teaspoons onions, finely chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Coat 12 standard size muffin cups with cooking spray; sprinkle evenly with breadcrumbs.
3. Using blender, combine cheese, half-and-half, mayonnaise, eggs, flour, tarragon, salt, and pepper in blender jar.
4. Process until well blended.
5. Fill each cup with about a 1 1/2 tablespoons of meat choice, and 1 tablespoon each of mushrooms and 1 teaspoon each of onion.
6. Pour equal amounts of egg mixture over each.
7. Cups will be about half full.
8. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.
9. Note: The quiches will be puffy when removed from oven, but deflate rapidly.
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