Friday, June 8, 2012

Mini Crustless Quiches

Quiches & frittatas are my go-to fridge cleanout receptacles. They're fast and utilitarian and tasty, and eminently adaptable.. especially mini-quiches. Example: other household half hates onions, so I can make two batches of filling, and divide my muffin tin into non-onion and suuuper-oniony sections. This recipe specifically pertains to what I made today, but feel free to riff. And double - I only had 5 eggs in the fridge.

Mini Quiches
Makes 6

*Olive oil
*1/4 cup finely diced onion
*4 baby zucchinis, thinly sliced and then roughly chopped
*A couple shittake mushroom caps, sliced 'n diced
*5 eggs
*1 tablespoon slivered basil (or minced chives, or herb(s) of your choice)
*1 glug of milk, about a tablespoon
*About 1/3 cup grated cheese (I used a chive & garlic white cheddar from a local farm)

Preheat the oven to 375. Saute the onion in a bit of olive oil for a few minutes over moderate heat, and then add the mushrooms. After a few more minutes, add the zucchini and continue sauteing for a few minutes longer before removing the veg mix from the heat. Whisk the eggs, the basil, and a bit of the grated cheese in a bowl with a glug of milk and season with salt & pepper. Grease half of a 12-count muffin tin and sprinkle a teensy layer of the grated cheese in the bottom of 6 muffin cups (which will form a little crust while baking), then spoon out the veg mix. Ladle the eggy goo into each of the muffin cups, making sure not to overfill, and then bake for about 16-18 minutes. Leftovers reheat well; I pop 'em in a toaster oven at 400 until warm.

Other ideas: Bacon + leek+thyme; smoked salmon+scallions; sausage+parm+sage; asparagus+gruyere; ham+cheddar+spinach...the variations are endless.

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