Crustless Mini Quiches

By Hklbrries

"When friends stop by after work or on the weekend, are you sometimes at a loss over what to serve? This week, American Profile presents a recipe sure to please both you and your guests.

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Barb James, of Iola, WI, sent in her recipe for Crustless Mini Quiches. 'I was looking in my cookbooks for something different for brunch. I combined a couple of quiche recipes and got out my blender for an easy way to use up dinner leftovers,' she says."

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Tip From Our Test Kitchen: The quiches will be puffy when removed from oven, but deflate rapidly.

Ingredients

• Cooking spray
• 2 cups shredded Swiss cheese
• 1/2 cup half-and-half
• 1/2 cup reduced-fat mayonnaise
• 2 eggs
• 2 tbsp all-purpose flour
• 1/2 tsp seasoned salt
• 1/8 tsp black pepper
• 1 cup diced cooked ham, cooked bacon, or shrimp
• 1/4 cup diced button mushrooms
• 1/4 cup finely chopped onion

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 F. Coat 12 standard-size muffin cups with cooking spray.

Combine cheese, half-and-half, mayonnaise, eggs, flour, salt and pepper in a blender. Process until well-blended.

Fill each cup with about 1 1/2 tbsp ham and 1 tsp each mushroom and onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.