Wednesday, March 27, 2013

Mini Crustless Quiches {Passover Recipe}

Crustless quiches sounded like a delicious addition to our Pesach repertoire!

With thanks to Mara over at Kosher on a Budget for the inspiration, here's what I came up with, after reading a whole lot of crustless quiche recipes:

Whisk together 6 eggs and about 1 cup of whole milk. Add about 1/2 a cup of Parmesan, some nice pepper and salt. Preheat oven to 350 and spray your mini-muffin tin (24 cups) with cooking spray.

Into each cup, put a little bit of vegetables* and a little bit of shredded cheese (I used cheddar) and then pour the egg mixture over them until they're all covered. You can pour all the way up to the top of the cups.

Bake for about 30 minutes until slightly brown on top and puffed up.

As soon as they come out of the oven, run a knife around the edge of each quiche and turn them out onto a wire rack to cool. We ate ours at room temperature but they're good hot, cold, or anywhere in between!

*I used frozen spinach, defrosted and squeezed out, as well as some caramelized onions. I can see how almost anything would work here. Just don't overfill the cups.

A delicious addition to your Pesach food offerings!
What's your favorite Passover recipe?

1 comment:

flminivanmama said...

we took a trip during chol hamoed and I cooked all "eat on the road" foods for our meals - this made the perfect dinner (along with matzah brei and lox and cream cheese on matzah)