I have a quiche cooking addiction lately. Maybe because they are so easy to make. Or maybe it is the way Bubba devours them happily kicking his feet back and forth under the high chair. Yeah, it's probably the second one.
This is a variation on my other quiche recipe, the crustless spinach, mushroom and red bell pepper quiche. It will also make one 8x8 sized quiche and 9 mini quiches in a standard size muffin pan.
|Mini quiche for Bubba|
Here's what you'll need:
1/4 yellow onion
1 pre-cooked chicken breast (I sauteed mine on the stove in a little olive oil)
1 1/2 cups of broccoli (when chopped)
1 small potato
3 tablespoons butter or margarine
3/8 cup flour
1 1/2 cups milk
2 cups grated cheddar cheese
First chop up all the veggies and chicken. I used my mini chopper so they end up a uniform size.
Then mix them up in a bowl.
Melt the butter.
Add the flour and stir with a whisk.
Add the milk a little at a time while stirring to avoid clumps.
Stir till thickened.
Take off the heat and add the cheese.
Add the eggs, one at a time stirring between each one.
Mix with veggies and chicken and blend together.
Pour in the 8x8 baking dish and the muffin pans (I use cup cake liners cause I hate to clean those muffin cups out)
Bake at 350. The mini quiche take about 45 minutes and the 8x8 takes about 1 hour to 1 hour and 15 minutes. They should be golden brown and a tooth pick inserted to the center should come out clean.
And of course Bubba loved them!