Skip to content

Crustless Mini Quiche

June 17, 2010

Mini Quiche Featuring Asparagus
Makes 36

6 eggs
1/2 tsp. salt
1/2 tsp white pepper
1 lb fresh asparagus, chopped about 1 inch
4 green onions, diced
1/4 c. shredded cheddar

To Do:
1: Preheat oven to 350° F.  Lightly oil a mini cupcake tin (36).
2: In a medium bowl, beat eggs with salt and pepper.
3: Set aside asparagus tips, then add the rest of the stalks and the onions to the egg mixture.  Stir together, then evenly distribute the mixture among the mini cupcake tin.
4: Sprinkle cheese among the tops of the mini quiche and garnish with an asparagus tip.  Bake for 15-20 minutes or until eggs have set and the tops are golden brown.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: