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These fluffy, crustless mini quiches are the perfect appetizer for a delicious, quick and easy aperitif with friends or family. And for even more gourmet pleasure, I suggest four different fillings.
If you like quick and easy appetizers, you'll love these easy baked stuffed mushrooms or these fried camembert.
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💙 Why you'll love them
- They are very easy to make, even for children. And they're fast, taking very little time to prepare.
- With 4 different recipes to choose from, there's something for everyone, even vegetarians.
- They're perfect for aperitifs in any season.
- And they can be kept for several days, so you can prepare them in advance.
🥓 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Milk and creme fraiche
- Cornstarch, lighter than flour.
- Bacon. You can replace it with pancetta, coppa, etc...
- Cheese: Swiss cheese, goat cheese and feta. You can, of course, vary and alternate according to your tastes.
- Dried tomatoes to flavour mini quiches.
- Fresh button mushrooms can be eaten all year round.
- Basil pesto
- Fresh spinach leaves.
✨ Customize these doughless mini quiches
Customize these mini quiches to suit your tastes: slices of leek, slices of zucchini, julienne of bell pepper (previously sauté in a frying pan), etc...
✅ Gluten-free version
To make this recipe gluten-free, check that the cheeses and pesto you buy do not contain gluten.
🥰 Chef's tip
I use silicone muffin tins, as they are non-stick. Otherwise, don't forget to butter and lightly flour them (really avoid paper molds).
❄️Storage
Once cold, place these mini quiches without batter in an airtight container in the fridge. You can keep them for about 3 days.
To reheat them, avoid the microwave, which will soften them, and prefer a few minutes in the oven at 300°F/150°C.
😋 Other delicious appetizers
- Cheese and garlic crack bread
- Easy tapenade (French olive spread)
- Savory Babka (Pesto, cheddar and mozzarella)
If you make these crustless mini quiches, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Crustless mini quiches (4 ways)
Ingredients
For the Quiche Base:
- 4 eggs
- 1 ¼ cups milk
- ⅔ cups creme fraiche
- ⅞ cups cornstarch
- salt to taste
- black pepper to taste
For 5 Mini Quiches with Bacon and Cheese:
- ⅓ cup bacon
- 4 teaspoons Swiss cheese
For 5 Mini Quiches with Sun-Dried Tomatoes and Goat Cheese:
- ½ cup sun-dried tomatoes
- ⅛ cup goat cheese
For 4 Mini Quiches with Mushrooms and Pesto:
- 1 cup fresh white mushrooms
- 4 teaspoons basil pesto
For 4 Mini Quiches with Spinach and Feta:
- 6 cups fresh spinach
- ¼ cup feta cheese
Instructions
- Fry the bacon in a hot pan until golden and crispy, then break it in small bits with your hands. Chop the sundried tomatoes, spinach and mushrooms.
- In a frying pan, sauté the fresh spinach until it has reduced in size and rendered all its water. Do the same with the mushrooms in another pan with a drizzle of olive oil, then set aside.
- Mix the eggs, crème fraîche, milk, salt, pepper and cornstarch in a bowl. Blend with an immersion blender if necessary, until smooth.
- Preheat your oven to 345°F/175°C and fill your muffin moulds (if your moulds are not silicone, don't forget to butter and lightly flour them) ¾ full with the mixture.
- In 5 of the moulds, add the small bits of bacon and Swiss cheese. Add the sun-dried tomatoes and goat's cheese in 5 others, the mushrooms and pesto in 4 others, and the spinach and feta cheese in the last 4. Bake for 25 to 30 minutes and enjoy!
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