Prep 20 mins
Cook 30 mins
These mini quiches are perfect for parties and events. Cooking time is time to cook ONE round of mini quiches in the oven. It will take more than one round to cook ALL of them. Recipe can be halved very easily
- 2 lbs small curd cottage cheese
- 1⁄2 lb ricotta cheese
- 6 tablespoons sour cream (Heaping)
- 1 cup baking mix, such as bisquick
- 6 eggs, beaten
- 1⁄2 lb butter, melted
- 1 lb swiss cheese, shredded (can choose to use other cheeses as well)
- Heat oven to 350 degrees F.
- Spray mini muffin tins with cooking spray.
- In very large bowl, mix all ingredients together.
- You may also divide ingredients EVENLY and mix in two seperate large bowls.
- Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
- Bake for approximately 30 minutes.
- You may serve these at once, or freeze for later use.
- If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
These didn't work for me. They are VERY greasy and nearly impossible to remove from the pan. I ruined 1 for every 2 that i finally got out. They tasted just okay and the ones that didn't fall apart looked okay, but not worth it for me. I chose it because I needed alot of little bites easily and quickly - they were easy to make, went together quickly. I'm sorry that I didn't like them more. I was looking forward to them.
Revision: Well, everybody who had these really liked them, so I'll figure a way to get them to release from the pan easily. Perhaps parchment paper disks or something. I let them sit in the refrigerator overnight before serving and served them close to room temperature.
These little quiches were okay, just a bit greasy for my taste. They looked presentable and were easily made.