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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 48 |
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The batter for this tiny crustless quiches is so quickly and delicious you must try it. Ingredients:
butter or oil, for muffing tins |
1/4 cup cornstarch |
1 1/4 cups whole milk |
2 large eggs |
2 large egg yolks |
1 cup tsps kosher salt |
1 pinch cayenne |
1/2 cup crumbled cheese (divided) |
1 -2 tablespoon of finely chopped fresh herbs (such as basil, chives, dill) or 1 -2 tablespoon flat leaf parsley |
Directions:
1. Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
2. Put the cornstarch in a medium bowl.
3. Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
4. Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
5. Bake for 15 to 18 minutes.
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