One thing I like about making quiche is that the recipe can be so versatile. Use what you have. I often substitute ham or sausage for the bacon. Cheddar or a mix of Mozzarella and Cheddar is most often what I have and use. Essentially, I use the recipe as a guide for quantities and proportions. In the second section of the recipe I have also substituted whole milk for the evaporated milk. 13 oz is 1 1/2 cup plus 2 TBS. At my January 2009 brunch presentation, I used chopped ham, shredded cheddar, and followed the remainder of the recipe.
Crustless Quiche Lorraine
10 slices of bacon, cooked and crumbled (1 cup of meat)
1/2 of 3 oz can of fried onion, crumbled
1 cup of shredded Swiss cheese
Combine these ingredients and using a small scoop evenly proportion the mixture into the tartlet tray.
(I use the small Pampered Chef scoop)
4 eggs, beaten
13 oz can of evaporated milk
salt and pepper to taste
1/8 tsp. cayenne pepper
Beat these ingredients together and pour from a liquid measuring cup into each tartlet.
Bake tartlets at 350 for 12-15 minutes. If baking in daisy mold, bake 20-25 minutes, or until egg is well set.
To make the Loaded English muffins:
- Toast the English muffin.
- Place a patty of cooked sausage on the English muffin.
- Place the cooked tart sized egg on the muffin.
- Lay a slice of American cheese over it all.
- Top with other side of English muffin.
- Set back under broiler until cheese is melted.