dhranstz is her LJ, and she even occasionally updates it) suggested on Saturday. They're like mini-quiches except you don't have to work hard on the crust... and they are SCRUMPTIOUS. We made a set on Saturday, gobbled them all up, and then made another set last night.What you'll need:
- cupcake/muffin pans
- 1 package/roll of Pillsbury pizza dough (flat-bread dough if you can get it)
- 3 eggs
- 3/4 cup shredded cheese (we used motzarella)
- 1 tablespoon or 2 of milk
a variety of veggies and possibly meat - this you can basically mix and match with whatever you have in your fridge. We used the following:
- a couple of slices of prosciutto (for the meat eaters)
- a mushroom
- a handful of spinach, roughly chopped
- 3 or 4 spears of asparagus
- chopped walnuts
- 3 or 4 green onions
- 1/2 a tomato
- a red potato, diced up small and cooked with 1/2 of the chopped green onions and a tablespoon of olive oil
What you do:
- preheat your oven to 425 degress
- cut up all of your veggies into small pieces (smaller is better!)
- break your eggs into a bowl & scramble them with the milk, then add 2/3rds of the cheese and mix in
- unroll the Pillsbury dough onto a flowered surface, roll it out with a rolling pin until it's about half the thickness and cut out rounds (we used a small bowl to cut the rounds so they'd fit into the muffin containers)**
- don't grease your muffin tins! The great part of using the pillsbury dough is that it won't stik. Place the rounds in the muffin tins, making sure there's a little lip over the top (otherwise your dough will slide down a little bit as it gets warm)
- mix and match your veggie/meat filling for each one - try and place lightly because you're going to pour your egg mixture on top of it. They seem to work best if you only use two or three ingredients per cup (ie: asparagus & mushrooms & prosciutto, mushrooms & wallnuts, spinach & tomato, etc.)
- spoon your egg mixture over your fillings, until each cup is filled 2/3rds of the way (your eggs will plump up so you don't need to fill more than 2/3rds of each cup!).
- if you're a cheese fiend like we are, add a little bit more cheese on top
- back for 10-15 minutes, until the eggs have plumped up and the edge of the crust is a warm golden brown
- pull out of oven, let rest for a minute, & serve (or, alternatively, you can stick 'em in the fridge - they're great cold too).
I know, it's not the most adventurous of recipies, but we gobbled these things UP because they're tasty, and other than the cutting, they're actually *really* easy to make. And with a side salad it's great for the ferociously hot evenings when you want something to eat but you really *do not* want something that's horrifyingly heavy.
** OH, and we also tried this with Pillsbury's giant crescent rolls, and it works without having to roll anything (and might actually be slightly more cracktastically wonderful). There's a slightly shorter cooking time, but same tasty product.
