One more recipe and I'm done for today.
I'm awful about breakfast. I forget to pack it, I have no time to make it in the morning, I end up grabbing something from Starb*cks or I go without and then am starving by 10 a.m.
My all-encompassing goal for 2011 is "less." Less eating out, less money leaving my wallet, less weight on my hips.
Having breakfast ready to grab in the morning will help with that.
This is adapted from The Kitchn -- I didn't use their zucchini filling because I didn't have any zucchini in the house. Instead I had some leftover bacon from yesterday's breakfast and I crumbled some in each mini muffin cup. Next time, definitely using the zucchini. Or maybe some sauteed spinach.
1/4 c. cornstarch
1 1/4 c. whole milk
2 large eggs
2 large egg yolks
1 c. heavy cream
3/4 t. kosher salt
1/8 tsp nutmeg
oil for the pan
1/4 cup gruyere or parmesan, grated
filling of choice (sausage, veg, bacon, herbs)
Heat oven to 450 degrees.
Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.
Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.