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Here are the crustless quiches that I am going to make.

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Joined: Dec 9, 2005


Posted to Thread #24074 at 12:39 pm on Mar 29, 2013

I am making them on Saturday and reheating them (nuking) them for the brunch. They can be eaten hot or room temperature and they freeze very well. I am making these in regular muffin tins, but I am not sure of how long to bake them. I just keep an eye on them and they are hard to overcook. Sorry it took so long to post these, Elenor. Have a great Easter!

* Exported from MasterCook *

Miniature Artichoke Tarts

Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese

Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.

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I usually make these in a 6 cup jumbo muffin pan, but I am making in regular muffin pans this time.

* Exported from MasterCook *

Greek Mini Quiches

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Cottage Cheese -- 2% Fat
1/2 Cup Cheddar Cheese -- Shredded
1/2 Cup Feta Cheese
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1 Clove garlic -- minced or pressed
4 Large Eggs
1 Pound Frozen spinach -- thawed and squeezed in a paper towel to remove excess moisture
2 Tomatoes -- sliced into 12 slices

Slice each tomato into 6 slices and set on a paper towel or a clean dish
towel to drain. In a large mixing bowl, combine all ingredients except tomatoes until well mixed.
Using a quarter-cup measuring cup put about a quarter cup of
the cottage cheese mixture into each ramekin or muffin tin. Place one
tomato slice on top of the cottage cheese mixture. Evenly divide the
remaining cottage cheese mixture among the ramekins or muffin tin. Using a
spoon or spatula, press the quiches gently down so they are even with the
top edge.
Set ramekins or muffin tin on a baking sheet and place in oven with the rack in the highest position.
Set timer for 10 minutes. After 10 minutes top the quiches with the remaining tomato
slices. Sprinkle the top of the tomato with alittle of the feta cheese crumbles.
Sprinkle black pepper liberally over tomato.
Bake the quiches for 10 more minutes or until tops are golden brown. Let
sit for about 10 minutes before trying to remove them from muffin tin.
Using a flexible spatula, run around the edges to loosen the quiches.
Gently slide spatula under quiche and lift out. If baked in ramekins, you
may serve them as is.
Serves 6

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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