Cheesy Crustless Mini Quiches

By learen

Ingredients

• 6 scallions, white and light green parts, thinly sliced
• 2 T chopped fresh parsley
• 6 large eggs, plus 3 large egg yolks
• 1/2 c grated parmesan
• 1/2 t salt
• 1/4 t pepper
• 1 1/2 c whole milk
• 1/2 c shredded swiss cheese

Details

Preparation time 10mins
Cooking time 40mins
Adapted from allyou.com

Preparation

Step 1

Place racks in upper and lower thirds of the oven and preheat to 350. Coat 2 24 cup nonstick mini muffin pans with PAM. Place pans on foil lined baking sheets. Scatter scallions and parsley over bottom of each cup.

Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of swiss cheese.

Bake until quiches are puffed and browned on top, about 30 min, rotating pans from top to bottom racks and turning back to front about halfway through.

Immediately run a small sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up and serve warm or at room temp.