For Father’s day picnic I wanted to make something different for the basket and I tried these cute crustless mini quiches. They were easy to make, light and tasted great hot or cold. I just made up a batch and put them in the freezer in case company comes and I need something quick. Give them a try. I promise you won’t be disappointed!
6 scallions, white and light green parts, thinly sliced
2 TBS chopped fresh parsley
6 large eggs plus 3 large egg yolks
1/2 cup grated Parmesan cheese
1/2 TSP salt
1/4 TSP pepper
1 1/2 cups whole milk ( I used 1% and it turned out fine)
1/2 cup Swiss cheese Shredded
1. Place racks in upper and lower thirds of oven. Preheat to 350°F. Coat 2 24 cup non-stick mini muffin pans with cooking spray. Place pans on foil lined baking sheets. Scatter scallions and parsley over the bottom of each cup.
2. Whisk eggs, yolks, Parmesan, salt and pepper in a large bowl. Whisk in milk until it’s smooth. Fill each cup with this mixture and top with Swiss cheese.
3. Bake about 30 minutes until they are puffy and browned. Make sure you rotate the pans halfway through cooking and change top and bottom pans.
4. Immediately, invert the pans (use a knife to help) remove quiches and cool. Serve them warm or at room temperature!
Makes 48 mini muffin size quiches
2 pieces are about 53 calories