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Crustlesss Mini Quiches with Ham and Caramelized Onions
2021-10-14
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
12
Metro
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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
12
Main course
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME
Ingredients
-
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
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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