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
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