Monday, 18 March 2013

Mini Quiches

1/4 cup cornstarch
1 1/2 cup whole milk
1 cup cream
2 eggs
2 egg yolks
3/4 teaspoons salt
A dash of pepper
1/2 cup Parmesan cheese
Peppers or mushrooms or any other vegetable you desire! (Diced or cut thin)
  1. Lightly grease two mini muffin pans (preferably 24-count).
  2. Preheat oven to 450 degrees Fahrenheit.
  3. Whisk together cornstarch, cream and milk. Add eggs, whisk until light and frothy. Stir in salt and pepper.
  4. Sprinkle a teaspoon of cheese in the bottom of each mini muffin tin. Arrange vegetables on top of cheese. Pour in 1 1/2 tablespoons of egg mixture (or until near the top of the muffin tin).
  5. Bake for 15 minutes. Allow to cool in pan for ten minutes.
  6. CAREFULLY remove with a knife. 
These can be enjoyed right away or frozen after they’ve thoroughly cooled.
Thanks Monet Moutrie for this recipe!

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