Crustless Mini Quiches

High Cotton Photography
  • Yield: 6 servings

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