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Crustlesss Mini Quiches with Ham and Caramelized Onions https://www.metro.ca/userfiles/image/recipes/mini-quiches-jambon-oignons-11740.jpg PT15M PT50M PT1H05M
Preheat the oven to 375°F (190°C).Insert muffin liners into a muffin tin.Cook the onion in a non-stick pan on medium low with a generous drizzle of olive oil. Season with salt and pepper. Cook for 10 to 12 minutes while stirring. Don’t brown the onions. If they start to change colour, lower the heat.Add the balsamic vinegar and mix. Cook for 2 minutes to reduce until evaporated.In the same pan on high, melt the butter and add the mushrooms. Cook for 7 to 8 minutes while stirring to rid the mushrooms of moisture. Cook for another 3 to 4 minutes without stirring too often to allow them to turn golden brown. Season with salt and pepper. Set aside in a bowl.Combine the remaining ingredients in a large mixing bowl along with the onions and mushrooms. Season with salt and pepper. Let the baking powder fizz for 2 minutes then whisk to combine thoroughly.Fill the muffin tin with the mixture.Bake for 25 minutes or until the top has turned slightly brown.Source : Le Coup de Grâce
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1 small yellow onion, finely chopped 1 drizzle olive oil 1 tablespoon (15 ml) balsamic vinegar 2 tablespoons (30 ml) butter 1 pack (227 g) button mushrooms, thinly sliced 12 eggs 1 cup (250 ml) sharp cheddar cheese 2/3 cup (160 ml) smoked ham, diced 1/3 cup (80 ml) milk 2 tablespoons (30 ml) fresh parsley, chopped 1/2 teaspoon (2,5 ml) italian seasoning 1/2 teaspoon (2,5 ml) baking powder To taste salt and freshly ground pepper
Crustlesss Mini Quiches with Ham and Caramelized Onions

Crustlesss Mini Quiches with Ham and Caramelized Onions

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12
Main course
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    small yellow onion, finely chopped
  • 1 drizzle
    olive oil
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  • 1 tablespoon
    (15 ml)
    balsamic vinegar
  • 2 tablespoons
    (30 ml)
    butter
  • 1 pack
    (227 g)
    button mushrooms, thinly sliced
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  • 12
    eggs
  • 1 cup
    (250 ml)
    sharp cheddar cheese
  • 2/3 cup
    (160 ml)
    smoked ham, diced
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  • 1/3 cup
    (80 ml)
    milk
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  • 2 tablespoons
    (30 ml)
    fresh parsley, chopped
  • 1/2 teaspoon
    (2,5 ml)
    italian seasoning
  • 1/2 teaspoon
    (2,5 ml)
    baking powder
  • To taste
    salt and freshly ground pepper
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Imprimer ma sélection

Preparation

Preheat the oven to 375°F (190°C).

Insert muffin liners into a muffin tin.

Cook the onion in a non-stick pan on medium low with a generous drizzle of olive oil. Season with salt and pepper. Cook for 10 to 12 minutes while stirring. Don’t brown the onions. If they start to change colour, lower the heat.

Add the balsamic vinegar and mix. Cook for 2 minutes to reduce until evaporated.

In the same pan on high, melt the butter and add the mushrooms. Cook for 7 to 8 minutes while stirring to rid the mushrooms of moisture. Cook for another 3 to 4 minutes without stirring too often to allow them to turn golden brown. Season with salt and pepper. Set aside in a bowl.

Combine the remaining ingredients in a large mixing bowl along with the onions and mushrooms. Season with salt and pepper. Let the baking powder fizz for 2 minutes then whisk to combine thoroughly.

Fill the muffin tin with the mixture.

Bake for 25 minutes or until the top has turned slightly brown.

Source : Le Coup de Grâce

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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