New presentation was a hit

I tried crustless quiche when we first bought the inn and it was a total disaster.
I got up the nerve to try it again. I kept looking at recipes and it looked like it SHOULD be easy. Not sure what I did wrong the first time.
Anyway, I did a zucchini, onion and cheddar in oversized muffin tins and they were a big hit. Guests raved. So they are on the permanent rotation.
What is your favorite combination for mini-quiches?

I used to do broccoli and cheddar for my kids. Now we do spinach for the grow ups. Kale could be a good one.

I do one with parmesan, provolone, asiago and romano cheeses mixed in with a bit of oregano and garlic (sometimes some spinach or arugula as well). Slice of tomato on top and a sprinkle more of parmesan and oregano.

Love the tomato on top. I bet it's really pretty.

Morticia said:

I used to do broccoli and cheddar for my kids. Now we do spinach for the grow ups. Kale could be a good one..

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Do you precook the broccoli? Or do you chop it very small?

The slice of tomato on top is really pretty plus it gets that lovely roasted tomato taste to it when baked. They're also pretty with snipped herbs on top.
They're also really nice if you line the muffin pan (after you've given it a shot of cooking spray) with a single slice of prosicutto or thin sliced ham.

SM101 said:

The slice of tomato on top is really pretty plus it gets that lovely roasted tomato taste to it when baked. They're also pretty with snipped herbs on top.
They're also really nice if you line the muffin pan (after you've given it a shot of cooking spray) with a single slice of prosicutto or thin sliced ham..

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SM101 said:

The slice of tomato on top is really pretty plus it gets that lovely roasted tomato taste to it when baked. They're also pretty with snipped herbs on top.
They're also really nice if you line the muffin pan (after you've given it a shot of cooking spray) with a single slice of prosicutto or thin sliced ham.

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Gotta try the ham slice. So easy to do a variety of vegetarian or meat lovers. A really versatile recipe.

It is versatile. I used to make them all the time when I was lowcarbing for easy breakfasts, and still make them from time to time.
My other favorites were "Greek" - with sliced olives, feta that has herbs in it already, and chopped sun dried tomatoes....crumbled sausage (browned, drained) with cheddar and caramelized onion.
Just think of what you like or is popular in an omelette, and add those ingredients in. Added bonus is you can make a mixed pan of them, based on what needs using up in the fridge. Some cheddar and herb, some swiss and bacon, a couple of feta....

I've found that it does help to pre-cook veggies such as broccoli and mushrooms. I haven't tried tomato, but I think if it is on the very top it would be OK. Incorporated into the quiche I might try and see whether tomatos did better with some pre cooking.

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one).

Don't do minis, we do full size that we slice up. Vegetable all summer long with the random vegetables the farmer brings. This week was swiss chard and tomatoes. One was standard crust the other was potato crust. I slice tomatoes, cut them in half and put them around the edge, then everything else goes in the middle. I forgot to put in the pea pods that I had. (Yes, you don't throw them out, you chop them fine and add to quiche... they are perfectly edible.)

Donald Draper said:

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one)..

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Donald Draper said:

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one).

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Do you use less milk if you are using sour cream? Sounds delish!

I do a Gruyere, spinach, mushroom and cherry tomato quiche almost every week for a client. I sauté the mushroom, add the spinach till wilted put on crust. add cherry tomatoes halves cut side up on top after custard is in.

TheBeachHouse said:

Donald Draper said:

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one)..

Click to expand...

Donald Draper said:

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one).

Click to expand...

Do you use less milk if you are using sour cream? Sounds delish!
.

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Yes, do all sour cream and add milk if it seems too thick.

Donald Draper said:

TheBeachHouse said:

Donald Draper said:

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one)..

Click to expand...

Donald Draper said:

Sour cream and chives, yummy!
Ham and swiss is very nice too, and I would love the roasted tomato on top but lots of folks don't like those or mushrooms for their breakfast (DH is one).

Click to expand...

Do you use less milk if you are using sour cream? Sounds delish!
.

Click to expand...

Yes, do all sour cream and add milk if it seems too thick.
.

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My egg bake is essentially a quiche without the crust. I just use sour cream. I used to add pre-cooked zucchini and other veggies. Have no clue why I stopped doing that. Perhaps it is time to start doing that again.

I do mine in a pie plate but with a butter/parmesan 'crust' (just smear some soft butter on the dish and dust with grated parmesan). I use scallions and gruyere cheese (buy it at Sam's or Costco - the membership is worth what you save on good cheese) and have layered the tomato slices on top. I use plum tomatoes so they don't shed as much water, but they look pretty.

TheBeachHouse said:

Morticia said:

I used to do broccoli and cheddar for my kids. Now we do spinach for the grow ups. Kale could be a good one..

Click to expand...

Do you precook the broccoli? Or do you chop it very small?
.

Click to expand...

TheBeachHouse said:

Do you precook the broccoli? Or do you chop it very small?

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These were mini minis. Appetizer size. Only used the florets, didn't precook. I wouldn't precook even for the larger size. I love the vivid green color.

I used to make frittatas quite often, which is kind of like a crustless quiche. I would do a quick saute of the veggies with herbs just to soften them a bit. Before popping the frittata in the oven to finish, I would often top it with thinly sliced tomatoes, grated cheese (not cheddar varieties), a sprinkling of more dried herbs, and a drizzle of EVOO. Made a lovely finish and added color.