Individual Veggie Quiche Cups To Go Recipe 455

Steps:

• Preheat oven to 350°F. Line muffin pan with foil liners. Set aside. Combine all ingredients in a bowl and mix well. Divide the mixture evenly among the muffin cups. Bake 20 to 25 minutes, until set and a knife inserted in the center comes out clean. Serve immediately or store refrigerated. Remove from foil liners and reheat in the microwave when you're ready to eat them. These also freeze very well. Freeze after fully baking. When you're ready to eat them, thaw, remove from the foil liners, and reheat in the microwave.

Steps:

• Preheat oven 350 degrees.
• Spray muffin tins with cooking oil.
• Saute first 6 ingredients.
• Add shredded cheese to eggs until blended.
• Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins).
• Pour egg and cheese mixture over each tin almost to top.
• Bake 20 - 30 minutes again depends on size of tins.
• Serve hot or cold.

Steps:

• Preheat oven to 350°F.
• Microwave spinach for 2 1/2 minutes on high. Drain excess liquid.
• Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
• Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
• Divide evenly among muffin cups.
• Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.

Steps:

• Heat oven to 350F.
• Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray.
• Thaw and drain spinach, wring it out well by hand.
• Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl.
• Fill the foil cups with the mixture.
• Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
• Remove from cups to serve.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.