Self-crusting quiche?

"Karen AKA Kajikit" <[email hidden]> wrote

Quoted message said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

I know me, I'd defrost a deep dish pie crust or those rolled up
ones (Pillsbury?) and cut circles out of it.

nancy

Karen AKA Kajikit said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

Buy the frozen mini [censored] shells and do the filling, bake them, then let them
cool and freeze them. The only problem with these is they come in foil cups
so the microwave is out unless you take them out of the cups and heat them
up on a small plate. Or use puff pastry shells.

Jill

In article <[email hidden]>,

Nancy Young said:

"Karen AKA Kajikit" <[email hidden]> wrote

Quoted message said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

I know me, I'd defrost a deep dish pie crust or those rolled up
ones (Pillsbury?) and cut circles out of it.

nancy

Or use won ton skins. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or use won ton skins. :-)
--

hey, that's a really good idea.

In article <[email hidden]>,

Knit Chic said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or use won ton skins. :-)
--

hey, that's a really good idea.

;-D
Stole it from another thread....... ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Karen AKA Kajikit said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

Those impossible pie bisquick has recipes for comes to mind.

Mr Libido Incognito said:

Karen AKA Kajikit said:

Anyone got a good recipe for a self-crusting quiche that I can make
in muffin tins to have for lunch? I made mini-quiches last week and
they were delicious but the pastry was way too much work for me to
want to do it again in a hurry... I'd love a recipe where I didn't
have to make pastry!

Those impossible pie bisquick has recipes for comes to mind.

I think there are crustless quiche recipes on the Bisquick box, too.

Jill

On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Mr Libido Incognito said:

Karen AKA Kajikit said:

Anyone got a good recipe for a self-crusting quiche that I can make
in muffin tins to have for lunch? I made mini-quiches last week and
they were delicious but the pastry was way too much work for me to
want to do it again in a hurry... I'd love a recipe where I didn't
have to make pastry!

Those impossible pie bisquick has recipes for comes to mind.

I think there are crustless quiche recipes on the Bisquick box, too.

Jill

I don't know if you've had them before, but you may not like the result.
IME, the Bisquick or flour addition never fully separates form the custard,
leaving a starch-thickened custard that I don't care for. The crust ends
up not like pastry at all, but like a flattened biscuit. Never could see
the sense in this.

You could always buy pre-made pastry.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

Mr Libido Incognito said:

On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:

> Anyone got a good recipe for a self-crusting quiche that I can make
> in muffin tins to have for lunch? I made mini-quiches last week and
> they were delicious but the pastry was way too much work for me to
> want to do it again in a hurry... I'd love a recipe where I didn't
> have to make pastry!

Those impossible pie bisquick has recipes for comes to mind.

I think there are crustless quiche recipes on the Bisquick box, too.

Jill

I don't know if you've had them before, but you may not like the
result. IME, the Bisquick or flour addition never fully separates
form the custard, leaving a starch-thickened custard that I don't
care for. The crust ends up not like pastry at all, but like a
flattened biscuit. Never could see the sense in this.

You could always buy pre-made pastry.

I've never made them, was just quoting something I read on the side of the
Bisquick box.

I did make a beef pie yesterday using a "crust" of 1 cup Bisquick, 1/2 cup
milk and 1 egg. Poured it over the leftover beef chuck roast & gravy to
make a beef pie. Needs a little work; it was tasty but wasn't a two-crust
9" pot pie 🙂

Jill

On Mon 12 Dec 2005 05:35:09p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Wayne Boatwright said:

On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

Mr Libido Incognito wrote:
> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>
>> Anyone got a good recipe for a self-crusting quiche that I can make
>> in muffin tins to have for lunch? I made mini-quiches last week and
>> they were delicious but the pastry was way too much work for me to
>> want to do it again in a hurry... I'd love a recipe where I didn't
>> have to make pastry!
>
> Those impossible pie bisquick has recipes for comes to mind.

I think there are crustless quiche recipes on the Bisquick box, too.

Jill

I don't know if you've had them before, but you may not like the
result. IME, the Bisquick or flour addition never fully separates
form the custard, leaving a starch-thickened custard that I don't
care for. The crust ends up not like pastry at all, but like a
flattened biscuit. Never could see the sense in this.

You could always buy pre-made pastry.

I've never made them, was just quoting something I read on the side of
the Bisquick box.

I did make a beef pie yesterday using a "crust" of 1 cup Bisquick, 1/2
cup milk and 1 egg. Poured it over the leftover beef chuck roast &
gravy to make a beef pie. Needs a little work; it was tasty but wasn't
a two-crust 9" pot pie 🙂

Jill

Now that makes much more sense. Many meat pies use a biscuit sort of
topping and it works well.

The quiche recipes where the crust ingredients are mixed in with the
filling just don't cut it. They don't separate out sufficiently to make
either a good crust or a good filling. At best, it's mediocre glop.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Karen AKA Kajikit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

If you don't want to fuss with crust, there are tons of crustless quiche
recipes for the low-carbers out there.
Google "crustless quiche".

Wayne Boatwright said:

The quiche recipes where the crust ingredients are mixed in with the
filling just don't cut it. They don't separate out sufficiently to make
either a good crust or a good filling. At best, it's mediocre glop.

I've posted one here that I like a lot. However, it's not an
"Impossible" pie recipe, it's now called "Impossibly Easy." In any
case, it doesn't claim that a crust will separate out.

I look at it more as a crustless quiche, which works out quite well.

Sue(tm)
Lead me not into temptation... I can find it myself!

I got a good one from a Junior League cookbook that involved using an 8
oz. can of butterflake rolls (I think I may have used Pillsbury
croissants instead). You divide the rolls/croissants among 24
miniature muffin cups, pressing the pieces into the cups to make kind
of a shell. The rest is just a basic quiche (10 strips crumbled cooked
bacon, 4 oz. grated swiss -- distribute this equally among all 24 cups
-- then mix 1 beaten egg, 1/4 c. light cream, 2 T minced onion, and put
1 t mixture in each shell. Twenty minutes at 350.)

Well, I wasn't going to put the recipe in, but there it is. These
things disappear almost instantaneously, and my husband always gets a
misty look in his eyes when I pull out a can of croissants (since I
don't use them for anything else, he knows what's coming)...

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

Karen AKA Kajikit <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

search on impossible bisquick and quiche, here is something in my meal
master data base.

Title: Impossible Bacon Breakfast Pie (quiche)
Categories: Eggs, Pies
Yield: 4 servings MM#: 5315

1 lb Bacon 1 c Bisquick
1 cn Green Chili (chopped) 6 oz Sour cream
1 c Grated cheese (Jack) 3 Eggs
1 1/2 c Milk 1 Salt & Pepper to taste

Brown, drain & crumble bacon. Put in bottom of 11X7 greased dish. Top
with onion & cheese. Put rest in blender for 1 min. Pour into pan.
bake @ 350 until tests done with knife (35-45 min)

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Karen AKA Kajikit said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

Unless you're really attached to having pastry, just grease (or butter
or spray oil) a smooth sided muffin tin and pour the egg mixture
straight in. I make "breakfast pucks" for my husband like this from time
to time.

Dawn

Wayne Boatwright said:

On Mon 12 Dec 2005 05:35:09p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Wayne Boatwright said:

On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it
jmcquown?

> Mr Libido Incognito wrote:
>> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>>
>>> Anyone got a good recipe for a self-crusting quiche that I can make
>>> in muffin tins to have for lunch? I made mini-quiches last week and
>>> they were delicious but the pastry was way too much work for me to
>>> want to do it again in a hurry... I'd love a recipe where I didn't
>>> have to make pastry!
>>
>> Those impossible pie bisquick has recipes for comes to mind.
>
> I think there are crustless quiche recipes on the Bisquick box, too.
>
> Jill

I don't know if you've had them before, but you may not like the
result. IME, the Bisquick or flour addition never fully separates
form the custard, leaving a starch-thickened custard that I don't
care for. The crust ends up not like pastry at all, but like a
flattened biscuit. Never could see the sense in this.

You could always buy pre-made pastry.

I've never made them, was just quoting something I read on the side of
the Bisquick box.

I did make a beef pie yesterday using a "crust" of 1 cup Bisquick, 1/2
cup milk and 1 egg. Poured it over the leftover beef chuck roast &
gravy to make a beef pie. Needs a little work; it was tasty but wasn't
a two-crust 9" pot pie 🙂

Jill

Now that makes much more sense. Many meat pies use a biscuit sort of
topping and it works well.

The quiche recipes where the crust ingredients are mixed in with the
filling just don't cut it. They don't separate out sufficiently to make
either a good crust or a good filling. At best, it's mediocre glop.

I'll just have to try them for myself and find out... I don't want to
use bought pastry - it always gives me HIDEOUS indigestion because of
the fats they use in it. I don't want gourmet - just a quick lunch I
can have that won't have me feeling sorry I ever ate it afterwards. (I
used to buy frozen pastry and make mini-meat or fish pies and I always
regretted it afterwards...)

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Quoted message said:

I'll just have to try them for myself and find out... I don't want to
use bought pastry - it always gives me HIDEOUS indigestion because of
the fats they use in it. I don't want gourmet - just a quick lunch I
can have that won't have me feeling sorry I ever ate it afterwards. (I
used to buy frozen pastry and make mini-meat or fish pies and I always
regretted it afterwards...)

Just today or at least this past week a "pat in pastry recipe" was posted,
this at least would allow you to control which oil you used.

pat in pie crust
1 cup masa (corn flour for tamales)
2 T oil
2-3 T water
1/2 T salt
Mix and pat into the pie plate.

Or in your case pat in the muffin tin, or on a
piece of waxed paper and then transfer to muffin tin etc...

"Karen AKA Kajikit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

I experimented with a self-crusting recipe this morning. It's for a coconut
pie, but altered it removing the sugar and coconut and adding bacon and
cheddar cheese. That's as adventurous as I was feeling no onions, garlic or
scallions. Anyhow it didn't turn out quite how I had wanted. Don't get me
wrong it was really good. In fact with the bacon, cheese and butter I think
my gall bladder is circling the drain as we speak.

It did form a "sort of" crust. It had way too much liquid in it, but it
made the egg very tender and that was really tasty. I'd cut back on the
liquid though. That might help with the crust being so moist. It asked for
1 cup of butter and I added 1/2 cup thinking why would I need so much. I
could probably go 1/4 cup on the butter. There was butter floating on the
top when it came out of the oven. I used a spoon to remove it that's how
much there was. I might have gotten a 1/4 cup off the top.

Like I said I'm not going to throw it out. It's good, but it definitely
needs so tweaking.

Lynne

Charles Quinn said:

Karen AKA Kajikit <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Anyone got a good recipe for a self-crusting quiche that I can make in
muffin tins to have for lunch? I made mini-quiches last week and they
were delicious but the pastry was way too much work for me to want to
do it again in a hurry... I'd love a recipe where I didn't have to
make pastry!

search on impossible bisquick and quiche, here is something in my meal
master data base.

Title: Impossible Bacon Breakfast Pie (quiche)
Categories: Eggs, Pies
Yield: 4 servings MM#: 5315

1 lb Bacon 1 c Bisquick
1 cn Green Chili (chopped) 6 oz Sour cream
1 c Grated cheese (Jack) 3 Eggs
1 1/2 c Milk 1 Salt & Pepper to taste

Brown, drain & crumble bacon. Put in bottom of 11X7 greased dish. Top
with onion & cheese. Put rest in blender for 1 min. Pour into pan.
bake @ 350 until tests done with knife (35-45 min)

Thank you for this! It sounds like what I was looking for... now I
just have to buy some bisquick to try it!

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit