Easy mini quiches (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 eggs
02 -
300 g of semi-skimmed milk
03 -
140 g of thick cream (30% fat content)
04 -
115 g of cornstarch
05 -
A pinch of fine salt
06 -
A dash of black pepper
→ For 5 mini quiches with bacon and cheese
07 -
90 g of bacon bits
08 -
20 g of grated Emmental
→ For 5 mini quiches with sun-dried tomatoes and goat cheese
09 -
65 g of chopped sun-dried tomatoes
10 -
35 g of goat cheese
→ For 4 mini quiches with mushrooms and basil pesto
11 -
100 g of fresh white mushrooms
12 -
4 teaspoons of basil pesto
→ For 4 mini quiches with spinach and feta
13 -
180 g of fresh spinach
14 -
40 g of crumbled feta
# Instructions:
01 -
Cook the bacon until crispy, then drain it. Slice up the sun-dried tomatoes, chop the spinach leaves, and thinly slice the mushrooms.
02 -
Sauté the mushrooms and spinach separately to remove all their moisture. Set them aside once done.
03 -
Whisk together the eggs, cream, milk, salt, pepper, and cornstarch. Blend it if you want a smoother consistency.
04 -
Heat the oven to 175°C. Pour the mixture into the molds until about three-quarters full.
05 -
Place the toppings into each mold depending on the flavor combo. Bake for 25 to 30 minutes.
# Notes:
01 -
Feel free to swap the toppings with ones you love!