Tuesday, October 23, 2012

Muffin-Sized Onion Mushroom Quiche

I was poking around the internet trying to find a good mini quiche recipe, but every recipe I found was different and needing different ingredients. So with some smooth workings on my part, I combined a variety of different recipes to make my own. The inspiration for the saltine crust comes from Paula Deen's Mini Onion Quiche recipe. The rest of the ingredients are a combination of different quiche recipes that I found.

Muffin-Sized Onion Mushroom Quiche
Makes 12

What You Will Need:
  • 3/4 cup saltine crackers, smashed into fine crumbs
  • 4 tablespoons butter, melted
  • 1/2 small onion, finely diced
  • 3-4 large button mushrooms
  • cooking spray or 1 tablespoon butter or oil
  • 3 eggs
  • 3/4 cup milk
  • 2 tablespoons dried parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • sprinkle of salt and pepper
  • 1/2 cup-ish of shredded cheese (I didn't measure this.)
Preheat oven to 300 degrees F.  Liberally spray a standard muffin pan with cooking oil. Mix the cracker crumbs and melted butter until crumbly. (If you've ever made homemade graham cracker crust, this is just like that.) Evenly distribute the crumb butter mixture to the muffin pan and press down with a shot glass or spoon. Next, saute the mushrooms and onions with a little cooking spray or 1 tablespoon butter or oil until the onions are translucent, about 2-3 minutes on low to medium heat. Whisk the remaining ingredients together, except the cheese.

Spoon about a tablespoon of the mushrooms and onions into each muffin tin. Pour in an even amount of the egg mixture into each muffin tin, but do not fill all the way to the top, as they will rise a little bit. Top with a sprinkling of cheese. Many recipes I saw used swiss, cheddar, or a blend. I used mozzarella, but this is a great way to customize to your personal tastes. I didn't really measure this, but I guess it was about 1 tablespoon per quiche. Pop into the oven for about 20-23 minutes or until just slightly brown on the sides. After you take them out of the oven, immediately run a knife around the edges, and carefully remove to a wire rack to cool. Or if you're really hungry, you can just eat it out of the pan. That's okay too.

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