Squash & Parmesan Crustless Mini Quiches and an appetizers round-up
Squash & Parmesan Crustless Mini Quiches and an appetizers round-up might be just the morn meal you are searching for. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 13g of fat, and a total of 172 calories. For 56 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 878 people were glad they tried this recipe. Head to the store and pick up black pepper, eggs, cream, and a few other things to make it today. It is brought to you by Simple Bites. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 42%, this dish is solid. Similar recipes include Mini Quiches (Crustless), Crustless Mini-quiches, and Crustless Mini Quiches.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
1/4 cup Panko or bread crumbs
2 Tablesppons soft butter
3/4 cup roasted butternut squash pulp
1/2 cup 15% cream (coffee cream, half and half, etc)
4 eggs
2 Tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Equipment:
mini muffin tray
mixing bowl
muffin liners
whisk
oven
frying pan
butter knife
Cooking instruction summary:
Preheat the oven to 350F. Generously butter a non-stick 24-cup mini muffin tin and sprinkle the cups with the Panko. Over the kitchen sink, rotate the pan so that the breadcrumbs stick to the sides of the mini muffin cups somewhat. Don't worry if they are not fully coated; they shouldn't be.In a medium sized mixing bowl, beat the eggs with a whisk until bubbles form. Add squash pulp and whisk into the eggs. Don't worry if a few lumps remains. Add the cream and mix again.Beat the salt, pepper, Parmesan and parsley into the egg mixture.Spoon two tablespoons of quiche batter into each mini muffin tin. You should have just enough for 24 mini quiche.Place the pan in the oven and bake for 15 minutes or until set. Remove from oven, run a butter knife around the edges of the mini quiche and place on a serving platter. Serve hot.
Step by step:
1. Preheat the oven to 350F. Generously butter a non-stick 24-cup mini muffin tin and sprinkle the cups with the Panko. Over the kitchen sink, rotate the pan so that the breadcrumbs stick to the sides of the mini muffin cups somewhat. Don't worry if they are not fully coated; they shouldn't be.In a medium sized mixing bowl, beat the eggs with a whisk until bubbles form.
2. Add squash pulp and whisk into the eggs. Don't worry if a few lumps remains.
3. Add the cream and mix again.Beat the salt, pepper, Parmesan and parsley into the egg mixture.Spoon two tablespoons of quiche batter into each mini muffin tin. You should have just enough for 24 mini quiche.
4. Place the pan in the oven and bake for 15 minutes or until set.
5. Remove from oven, run a butter knife around the edges of the mini quiche and place on a serving platter.
6. Serve hot.
Nutrition Information:
covered percent of daily need
