Crustless Mini-Quiches

By btaylor

According to thekitchn.com, adapted from Fine Cooking Magazine. I added adaptations for alternative fillings since it was winter and I did not have fresh zucchini or basil.

Ingredients

• Custard:
• 1/4 cup cornstarch
• 1 1/4 cup whole milk (1/2 percent works fine)
• 2 large eggs
• 2 large egg yolks
• 1 cup heavy cream
• 3/4 teaspoon kosher salt
• 1/8 teaspoon nutmeg
• Zucchini mixture - see below for alternative fillings:
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 small zucchini, grated
• 1/4 cup grated Gruyere or Parmesan cheese
• Fresh basil, finely chopped

Details

Servings 48
Adapted from thekitchn.com

Preparation

Step 1

Heat oven to 450°F.

Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth.

Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg.

Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare filling:

Original recipe (zucchini)
In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat. After placing in cup (see below), top with pinch of chopped fresh basil.

Alternative fillings:

Quiche lorraine:
Saute chopped onions. Cook bacon strips. Use Swiss cheese.

Spinach:
Saute chopped onions. Cook frozen spinach or wilt fresh spinach and squeeze dry. Use sharp cheddar cheese.

Oil (cooking spray works fine) 48 mini muffin tins well. Put a pinch grated cheese into each muffin cup and top with a teaspoon of filling mixture - either onion/spinach, onion/bacon, or zucchini/basil. Pour 1 tablespoon of the batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.