The first recipe that I posted was for a low cal quiche and my youngest son thought that they were 'watery' so I decided to do a full on quiche with egg and heavy cream. I have to say that personally I didn't notice that much difference! The kids enjoyed both recipes equally. This time around I did change the ingredients a bit... I used Italian sausage, Fontina cheese, mushrooms (sauteed with a little garlic) and green onion.
Directions:
6 large eggs
1 1/2 cup heavy cream
salt and pepper to taste
Fillers:
Italian sausage cooked and crumbled
green onion
mushrooms (sauteed with butter and garlic)
Fontina cheese shredded
Combine eggs and cream in large bowl and whisk together. Add salt and pepper. Fill cupcake pan with egg mixture.
Now fill each individual cupcake cup with desired fillers. (I let my kids do their own so that its made exactly to their liking and its a little bit of fun family time too).
Heat oven to 325 and cook for 20-25 minutes until they just start to turn golden brown around the edges (I personally cant deal with brown or burned eggs, so when I take them out there is just a HINT of golden brown starting around the edges of each quiche).
Thats it. These can be made in 30 minutes or less. SO EASY and yummy too!
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