Mini Crustless Quiches are so creamy they will melt in your mouth. Easy to adapt to your favorite fillings and since they have no crust, they work great if you're eating low carb or gluten free.
Cuisine: American, Asian
Prep Time: 15minutes
Cook Time: 15minutes
Add 1 tablespoon of olive oil to a small skillet. Add leeks or green onions, thyme, salt and pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl to cool.
Add cornstarch to a mixing bowl with a spout. Gradually, whisk in ½ cup of cream, mixing until smooth. whisk in the eggs, mixing again until smooth, then gradually whisk in the rest of the cream, salt, pepper and nutmeg.
Preheat oven to 425º and either spray a muffin pan or use silicone liners. Place the grated cheese into the bottom of the muffin cups. Spoon leek mixture into each cup and top with prosciutto. Pour the custard to the top of the cup.
Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then remove from the liners or run a paring knife around the rim of each muffin cup and carefully lift each quiche out.
If freezing, let cool completely and freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400º oven for 5-10 minutes.