Thanks for your great filling suggestions!
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THE BEST! I followed the recipe exactly. 385°., the full amount of salt and pepper only kept my three ingredients to a cup like you said . I used, diced up ham, a red pepper and spinach, Swiss and cheddar for the exact amount. Cooked 17 minutes and they were the most delicious things.. and I used a silicone baking muffin tin and they popped right out. No need to grease. i’m making it for my girls brunch this weekend. ]]>
While I haven’t tested them in the 24 tins I would suggest yes, so begin checking them around the 10 minute mark. Look for the same golden coloring and insert a sharp knife into one. If it comes out clean they are done. Good luck!
]]>I love these ideas ~ thanks for sharing!
]]>In reply to Mia Sash.
These have become a go to breakfast. I wrap two at a time and freeze them. I have worked out that one minute in the microwave heats one up nicely. The second one hangs out in the fridge for the next day. Sometimes I make an egg sandwich with one of these in a toasted English muffin. They are delicious and freeze well if you wrap them properly.
]]>Hi – what a fun idea! We use a regular size muffin tin and it makes 12 quiche, so it depends on the size of your mold how many yours makes. I would probably plan on 2 per person unless you have a very hearty salad.
]]>In reply to Mia Sash.
Yes, they can be frozen. To warm up I generally pop them in the oven (350˚F)
]]>can these be frozen, then thawed later?
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