easy quiches in muffin tins

I really like this ...
So very familiar, and it may have appeared here in another form. It's worth repeating if it has. I just made 3 dozen quiches in muffin tins yesterday with various ingredients in each tin.
What a hit! I brought them to a buffet brunch and was amazed at the reception they got when really it was clean out the refrigerator ingredients. Sometimes it's the simplest recipes that get raves.
I used various bits of cheeses, onion, small amount of ham, brocolli, and one lonely garden tomato. I cut the pieces up really small, shredded and chopped the cheeses - put some combinations in each greased tin, poured the egg and milk mixture over it, baked at 325 for about 20 minutes til golden and firm. (proportions are 6 eggs/2 Tbs milk - salt and pepper if you want) I used a dozen eggs and bumped up the milk a bit. I tossed a little parsley on the top so there was a hint of herb. No chance to take a picture! I piled them up on two plates, went to get my phone and they were gone.
This picture is making the rounds on facebook credited to Neelo's Kitchen and S Kahn which is why I made them again - I disagree with the oven temp they show which is 200 degrees. Guess it depends on the oven!

YUMMMM!
Were these in regular size muffin tins or the big ones?
I use the big ones for some of my baked egg dishes but I just never thought of making a variety of mini-quiches. Duh... That's so smart!
Thanks!

Very nice
Not to be pedantic, but since they don't have a crust (that I could see) they would be a fritata, not a quiche. The temperature is likely 200 Celcius

I do these every Sunday to offset the carbs in my Stuffed French Toast. They're a perfect complement, not really a main course. I do a larger verson in an 8 ounce ramekin that is a main course tho - served with some sort of meat and potatoes.

Jon Sable said:

Very nice
Not to be pedantic, but since they don't have a crust (that I could see) they would be a fritata, not a quiche. The temperature is likely 200 Celcius.

Click to expand...

6 eggs and only 2 tbsp. of milk? Seems a small amount of milk.

I use sour cream instead of milk. And I never thought about using the muffin tins/ Great idea. Thanks.

Flower said:

Jon Sable said:

Very nice
Not to be pedantic, but since they don't have a crust (that I could see) they would be a fritata, not a quiche. The temperature is likely 200 Celcius.

Click to expand...

6 eggs and only 2 tbsp. of milk? Seems a small amount of milk.
.

Click to expand...

Yeah, it's essentially baked eggs with fillings
Proportion for quiche is about 4 eggs, 4 oz cheese, and 1/2 cup of cream. (Some people put milk and cream.)

It is a small amount of milk - I like them 'egg-y' -
and it's a crustless quiche since I do low carb as a personal preference.
I don't want to call them frittata
Someone was calling them egg muffins which is - well - not a muffin to me
These are regular size muffin tins.
And you are right on the celcius ... I never think that way.
At a b&b in NH - they made what they called baked eggs and pressed a square of bread into the muffin tin then added egg -- ta da! crust.
Anything small and formed as a single serving seems to get high marks

I've made these before, but they always stick even when I spray the tins. Clean-up is a BEAR! I quit making them. I know it's just my pans. Otherwise, they were a great hit. Love the idea of cleaning out the fridge!
I have some commercial-grade, insulated, mega-muffin pans that were bought at auction. They are VERY heavy and the metal texture is... don't know the word. Not smooth, almost dusty feeling, odd. I can't imagine anything not sticking to it. Do any of you have heavy, thick commercial muffin pans like this?

Kay Nein said:

I've made these before, but they always stick even when I spray the tins. Clean-up is a BEAR! I quit making them. I know it's just my pans. Otherwise, they were a great hit. Love the idea of cleaning out the fridge!
I have some commercial-grade, insulated, mega-muffin pans that were bought at auction. They are VERY heavy and the metal texture is... don't know the word. Not smooth, almost dusty feeling, odd. I can't imagine anything not sticking to it. Do any of you have heavy, thick commercial muffin pans like this?.

Click to expand...

Individual well made silicone muffin cups. Casabella or Lekue for example. Don't buy any silicone that isn't thick enough to stand on it's own, it won't work well or for long. And there is a big difference between the cheap stuff, which loses it's nonstick to the better stuff that doesn't.

Jon Sable said:

Kay Nein said:

I've made these before, but they always stick even when I spray the tins. Clean-up is a BEAR! I quit making them. I know it's just my pans. Otherwise, they were a great hit. Love the idea of cleaning out the fridge!
I have some commercial-grade, insulated, mega-muffin pans that were bought at auction. They are VERY heavy and the metal texture is... don't know the word. Not smooth, almost dusty feeling, odd. I can't imagine anything not sticking to it. Do any of you have heavy, thick commercial muffin pans like this?.

Click to expand...

Individual well made silicone muffin cups. Casabella or Lekue for example. Don't buy any silicone that isn't thick enough to stand on it's own, it won't work well or for long. And there is a big difference between the cheap stuff, which loses it's nonstick to the better stuff that doesn't.
.

Click to expand...

Learned that the hard way.