Crustless Miniature Quiche Lorraine

I love the cook book “Perfect Party Foods,” by Diane Phillips, the Diva of Do-Ahead. (Find Diane online at http://www.dianephillips.com/ for more recipes)   It focuses on things one can prepare before the guests arrive, or before your family arrives at the table for breakfast.  It was nominated for the James Beard Award a couple of years ago – it’s that good.  These miniature quiches can be refrigerated as a batter, or cooked in advance and reheated, or frozen and reheated whenever you want them.  Perfect – make one batch and use for multiple breakfasts.

Follow this link to the recipe:

Crustless Miniature Quiche Lorraine

• 8 large eggs
• 2 cups heavy cream
• 1 tsp salt 
• ½ tsp freshly ground black petter
• 6 shakes Tabasco sauce
• 2 scallions
• 8 strips bacon, cooked until crisp, drained, and crumbled
•  3 cups (12 ounces) finely shredded Swiss cheese -not fat free or low fat – this is what makes them able to stand up despite no crust)

Night before:

  Whisk together eggs, cream, salt, pepper and Tabasco.  Stir in scallions, bacon and cheese, whisking until blended.  (Can stop at this point, refrigerate, and cook in the morning.)

   Preheat oven to 350°.  Grease muffin tins for 18 quiches.  Divide batter into the prepared tins, and bake until a knife inserted into one quiche comes out clean.  This will be about 25 minutes.Cool, cover and refrigerate overnight.

Next morning:

Reheat in 350° degree oven for 10 minutes.  Serve.

You can freeze any unused quiches in a plastic freezer bag.  To reheat, defrost and bring to room temperature.  Place on a cookie sheet, and reheat in 350° degree oven.

NOTES:

·          Use sun dried tomatoes (dry, not reconstituted) or chopped shrimp in place of bacon for variation

·         You can bake this as one quiche in a 10 inch pie pan coated with non-stick spray.  Cook for 40 – 50 minutes, and reheat for 20 minutes.

·         You can use egg substitute if you wish, but with all the cream and cheese, this will never be low fat.