Saturday, July 14, 2007

Quick Recipe

Just thought I would share this quick and easy recipe that my co-worker shared with me. I found it very tasty and easy to prepare.

Little Quiches

6 eggs
1/2 to 3/4 cup shredded cheese
1/2 can of mushrooms drained (must be canned mushrooms)
1/4 to 1/3 can of rotel tomatoes drained

Thinly sliced ham lunchmeat (Optional)

Beat eggs with fork until well broken up, add remaining ingredients. You can pour this mixture into a well greased or sprayed muffin pan or use the lunchmeat as a sort of 'crust'. You can also use muffin/cupcake foils in the pan. If you use paper muffin/cupcake liners, it will stick to the eggs.

Bake at 350 degrees depending on your oven until the egg is set. (my oven only takes 325 degrees) Don't over cook. You can make them as large or small as you want. You could even use the mini muffin pan.

If you don't like mushrooms, you can leave them out, or substitute broccoli or another vegetable. I tried this today and it didn't take long at all. I was so pleased at how they turned out.


Y said...

Sounds yummy! Gotta love Rotel. I wonder if you put a little baking mix in if it would do a little crust like those magic pies? I be better off without it, just curious. How many muffin size quiches did it make?

B Lines said...

I think the baking mix would make it drier and thicker. They turn out very light and moist. I added more rotel and mushrooms than it called for, and it made 12 little quiches. They didn't fill the muffic space, but if they were fuller, it might get too done on the outside by the time it was done on the inside. I would say half the size of each space.

Sooz said...

Those sound great! I would probably use more cheese because I love it so much! =)
I have a similar recipe but with it you use crescent rolls as an outer crust and the meat calls for bacon crumbled. Mmm sooo good!

Y said...

You were right! The Little Quiches were a snap. Mr. A, my seven year old grandson and I made them for lunch. Easy, easy. The kids loved them. They doctored them with sour cream and salsa verde and thought they were being spoiled! A definite keeper recipe!