Wednesday, 29 January 2014
Mini quiches a marvelous midweek recipe !
Midweek already, and so far it’s been a good one. I do hope it has been for you to? If you are stalling and thinking … What can I prepare and cook for a quick and tasty low carb lunch … well I may just have the answer. It’s a recipe I saw on ‘The CARB syndrome project blog‘, which you can see in our sidebar, so please hop over I’m sure Dr Bill Wilson will give you a warm welcome.
Here’s the recipe, I’ve amended the words slightly, so please see the Docs blog for the original.
The recipe below uses courgettes (zucchini) but you could also use broccoli, red peppers, asparagus, mushrooms. Depending on what fillings you use, this recipe will make 36–48 mini-quiches. Bake them in mini-muffin tins then pop them out onto a serving tray. May be made ahead, chilled and reheated a few moments in the oven before serving.
2 small uncooked courgettes (zucchini), finely chopped
1 large uncooked onion, finely chopped
1 cup grated Parmesan cheese, about 3 oz
6 large eggs, beaten
6 large egg yolks, beaten
2/3 cup whole milk
2/3 cup double (heavy) cream
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated cheddar, or gruyere cheese
1/4 cup basil, fresh, finely chopped
3 Tbsp olive oil, extra virgin
Preheat oven to 375°F. Coat two 24-hole non-stick mini muffin pans with butter.
Combine all ingredients in a large bowl, and mix very well.
Spoon about 1 heaped tablespoon egg mixture into each prepared hole, do make sure to stir mixture after filling each one.
Bake until bottoms are golden brown and the quiche are cooked through, about 15 minutes.
Remove pan(s) from oven and let quiche cool for a few minutes in their pan(s).
Remove quiche to a wire rack to cool more, repeat with remaining ingredients if necessary.
Wow, these are so tasty, and although I mentioned lunch they can be eaten anytime of the day. I am sure you will enjoy them.
By the way did I mention they were low carb ……. LOL !
All the best Jan