Make and Freeze Individual Crustless Quiches

Yesterday, to prepare for a houseful of guests, I made and froze 20 individual, crustless quiches. I've been experimenting with this recipe for a bit, and I've finally got it down enough to share with you. Super easy! WAY easier than making several full-size quiches. AND the best part is that you bake them once, freeze them, and then reheat them by putting them straight from the freezer into the oven. It's a super easy hot breakfast in minutes!

Now, the trick to these little gems is that you have to buy high quality, cardboard tart pans in which to bake them. Don't settle for cheap substitutes, because they will not retain their shape, and your quiches will look all wonky. I purchase mine (size small - 4") from Jenny Steffens Hobick (click here) and they are THE BEST!


Choosing what to put in the quiches is half the fun! I chose one meat and two veggies for each of the three varieties I made. They were:

- fruitwood smoked bacon, Baby Bella mushroom, and baby spinach
- hickory smoked ham, red bell pepper, asparagus
- hickory smoked ham, caramelized onions, and chive



Each, individual quiche will also need: two eggs, 1 1/2 tablespoons of heavy whipping cream, 2 tablespoons of shredded cheese of your choice, salt, and pepper.


In about 2 teaspoons of butter, saute all the filling ingredients for each type. Cool to room temperature.


Now you are ready to assemble the quiches. Place the cardboard tart pans on a rimmed baking sheet. Working with them one at a time, whisk together the: eggs, cream, salt, pepper, and cheese. Pour into the tart pan. I wanted mine to look pretty, so I scattered the filling ingredients in a crescent pattern around the pan and topped them with a spinach leaf, a few long chives, or a few asparagus tips depending on the variety.



Pop the baking sheet with the tart pans into an oven preheated to 375 degrees and bake for 25 minutes, or until knife inserted into the center of the largest one comes out clean. Don't be alarmed if they are puffy when they come out of the oven. They will settle right down within a few moments.

They can be eaten immediately, or wrapped in foil and placed in the freezer. To reheat, place fully frozen quiche back into the oven at 375 for about 20 minutes.


Bon appetit!

4 comments:

  1. Those look amazing - I can almost smell it. Thanks for sharing! I really want to give them a try. : ) Mary S.

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    Replies
    1. You're welcome! Bon appetit!

      P.S. My sincerest apologies for the delayed response to your comment! Apparently Blogger changed how they notify me (or don’t notify me!) about comments, and I didn’t realize that your comment was there. I wasn’t trying to be rude…really! So sorry!

      Delete
  2. What a fun idea! Beautiful photos! I've done the same sort of thing with muffin tins, each person eating three or four little muffin-sized quiches, which the young children love. ;)

    ReplyDelete
    Replies
    1. Ah, yes. I've seen that done, but haven't tried it. I'll have to give it a go too!

      P.S. My sincerest apologies for the delayed response to your comment! Apparently Blogger changed how they notify me (or don’t notify me!) about comments, and I didn’t realize that your comment was there. I wasn’t trying to be rude…really! So sorry!

      Delete

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