Crustless Mini Quiches

  • Yield 6 servings

High Cotton Photography

On New Year's Eve, I was looking in my cookbooks for something different for brunch the next day. I combined a couple of quiche recipes and got out my blender for an easy way to use up dinner leftovers.


Cooking spray
2 cups shredded Swiss cheese
1/2 cup half-and-half
1/2 cup reduced-fat mayonnaise
2 eggs
2 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1/8 teaspoon black pepper
1 cup diced cooked ham, cooked bacon or shrimp
1/4 cup diced mushrooms
1/4 cup finely chopped onion


  1. Preheat oven to 350F. Coat 12 standard-size muffin cups with cooking spray.
  2. Combine cheese, half-and-half, mayonnaise, eggs, flour, salt and pepper in a blender. Process until well blended.
  3. Fill each cup with about 1 1/2 tablespoons ham and 1 teaspoon each mushrooms and onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.

—Barb James, Iola, WI



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