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Tomato and Dill Havarti Cheese Quiche Muffins

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posted on Aug, 26 2012 @ 10:04 AM
I came up with these because I didnt' want to make an entire quiche for just me. I wanted something quick and small in proportion that could be made in advance or quickly in the morning. I just wrapped and froze half the batch so I had an easy breakfast for later in the week. All that you need to do it take it out, thaw it and microwave it or put it in a toaster oven to warm it.

Quiche Muffins W/ Tomato and Havarti Dill Cheese

1/2-3/4 cup diced tomato
1/4-2/3 cup freshly grated Havarti Dill Cheese.
3 large eggs
3tbs milk
1/2 package of cream cheese (softened)
1 pack of any brand pop and bake Crescent Rolls


Lightly grease the muffin pans on the inside and up the sides.
Next take the crescent rolls (10) and roll out one for each muffin. Place one crescent roll in each spot then press the crescent roll up the sides of each muffin mold. Set aside.

In a medium pan melt cream cheese then add milk, cook another minute, whisk then set aside. In another medium bowl add eggs, tomato and cheese. Whisk lightly then add cream cheese/milk mixture to egg mixture. Whisk throughly. Now pour a little of the egg mixture into each muffin mold. Distribute evenly. Recipe makes about 10 muffin quiches.

You can add anything to this actually. I made another one that had ham, swiss and onion as the ingredients. 1/4-2/3 cup diced ham, 1/4 cup diced onion (sautee first) 1/4-2/3 cup swiss cheese. Egg and other ingredients are the same.

Cook for 20mins on 375F until egg is cooked. They will lightly brown around the edges when done. I cooked mine for about 24mins but time can vary depending on stove.

Once done let sit then pop out of muffin pans.

To keep for later just put in a zip lock baggy and get all the air out as best you can. Next wrap tightly in foil and freeze.

Serve with milk, juice or your favorite coffee or tea

posted on Aug, 26 2012 @ 10:09 AM
I think I love you!

posted on Aug, 26 2012 @ 10:12 AM

Originally posted by tvtexan
I think I love you!



posted on Aug, 26 2012 @ 10:19 AM
I've told you before, ATS COOKBOOK!

You have got to put one together!

posted on Aug, 26 2012 @ 10:22 AM
reply to post by tvtexan

I will eventually make my own cookbook

An ATS themed one would be awesome though!

posted on Aug, 26 2012 @ 11:12 AM
reply to post by mblahnikluver


I am on my way to get the ingredients to make this right now and will have it as a late lunch. Thanks so much for sharing this wonderful recipe!

posted on Aug, 26 2012 @ 11:21 AM
reply to post by JosephKnecht


Take pics! Let me know how you like it

posted on Aug, 26 2012 @ 11:21 AM
Wow, they say you eat with your eyes first

This method is very similar toa spicy cornbread/ muffin experiment I have on the go.
Maybe some sundried tomatoes would fit in there?

edit on 26-8-2012 by HamrHeed because: (no reason given)

posted on Aug, 26 2012 @ 02:39 PM
reply to post by HamrHeed

That sounds good, you should share your recipe on here

I'd like to make it!

Sun dried tomatoes are my favorite esp with some fresh basil. I will try that next! I bought more eggs at the store to experiment even more with this recipe.

posted on Aug, 26 2012 @ 07:31 PM
As I have stated before, if you ever make a cookbook I'll buy it!
I love that your recipes are both awesome and fairly easy to fix.

Here is my attempt at your recipe....
I went with the ham/Swiss idea... but I also added bacon and tomatos.

I ate one of them as a "Tester", and it was really good!
Thank you so much for posting these tasty delights, my kids think I took a cooking class.

Thanks again!

posted on Aug, 27 2012 @ 06:07 AM
reply to post by tvtexan

OMG those look amazing!!!

I'm happy you enjoyed the recipe and added your own flavor to them.
I hope you enjoyed them!

If I had a cookbook it would be free

I really love when someone makes one of my recipes and shares their pics and experience making it.

posted on Aug, 27 2012 @ 06:09 AM
reply to post by mblahnikluver

Sounds & looks great. Thanks for posting the recipe, too.

posted on Aug, 27 2012 @ 09:19 PM
reply to post by mblahnikluver

Those look sooooo good....I wonder how they would work out with the crust......I'm dabbling in low carbing again.....

posted on Aug, 27 2012 @ 09:28 PM
Mblah is one of my favorites cooks..

besides my wife that is....

just being safe and smart

cookbook girl, we all will buy it!!!!

posted on Aug, 28 2012 @ 11:22 AM
I would be in for a cookbook!
And trust me when I say that I have some tasty meat recipes...

posted on Aug, 28 2012 @ 03:13 PM
Oh my gosh those look SO delicious! Good thing I have a 3 day weekend coming up! I'll have try a batch!
Definitely going to throw in a few with my all time favorite Quiche combo ingredients- Bacon and asparagus!!! :O YUM!!

posted on Aug, 28 2012 @ 04:55 PM
reply to post by DontTreadOnMe


Did you mean without the crust? Well if so funny thing is, I poured egg mixture into a muffin mold I forgot to put a crescent roll in so that one didn't have a crust and it was good. I have never had eggs shaped like a muffin without a crust but it was just as good. I want to get mini muffin pans and make them again without a crust. I thought in mini form it would be a good breakfast and again one I could freeze for later.

posted on Aug, 28 2012 @ 04:58 PM
reply to post by baddmove


Thanks Badd... Your Baddmove's stuffed mushrooms are delicious! I will be making them in the coming weeks since my bf will be home. Those things are so good and the mixture is great for a spread!

posted on Aug, 29 2012 @ 03:01 PM
reply to post by mblahnikluver

Well, I'm glad for your inadvertent experiment.
I take it you used non-stick pans???

posted on Aug, 30 2012 @ 09:39 AM
reply to post by DontTreadOnMe

I sprayed them with an olive oil spray I use for cooking. I dont' know if the pan is non stick or not honestly. My mom gave it to me recently because I didn't have muffin pans. I wasn't into baking until very recently. I decided it was time to tackle baking! My mom can bake anything so I figure it has to be there somewhere in my genes.
I did learn my bread making from her and I do love to make bread.

I think I'm addicted to this recipe. I will be making more tonight but with different ingredients. I'm gonna try some artichoke and spinach and I'm gonna make a homemade crust for it.

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