Butternut Squash & Parmesan Crustless Mini Quiches
Fast and frugal finger food that isn't fancy, freezes well, and fancies most fridge food as a flavour enhancer. How's that for alliteration?
Course Appetizer
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6people
Calories 198kcal
Author Aimee
Ingredients
2Tablespoonssoft butter
1/4cupPankoor bread crumbs
4eggs
3/4cuproasted butternut squash pulp
1/2cup15% creamcoffee cream, half and half, etc
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
1/2cupfreshly grated Parmesan cheese
2Tablespoonschopped fresh parsley
Instructions
Preheat the oven to 350F. Generously butter a non-stick 24-cup mini muffin tin and sprinkle the cups with the Panko. Over the kitchen sink, rotate the pan so that the breadcrumbs stick to the sides of the mini muffin cups somewhat. Don't worry if they are not fully coated; they shouldn't be.
In a medium sized mixing bowl, beat the eggs with a whisk until bubbles form. Add squash pulp and whisk into the eggs. Don't worry if a few lumps remain. Add the cream and mix again.
Beat the salt, pepper, Parmesan and parsley into the egg mixture.
Spoon two tablespoons of quiche batter into each mini muffin tin. You should have just enough for 24 mini quiche.
Place the pan in the oven and bake for 15 minutes or until set. Remove from oven, run a butter knife around the edges of the mini quiche and place on a serving platter. Serve hot.