1/2 cup 1% milk
Seasoning of your choice
Mix-ins such as vegetables and cheese
Preheat oven to 350°F
Spray a 12-Cup Regular Muffin Pan with cooking spray.
Add eggs, milk, and desired seasoning into bowl and whisk. Pour egg mix into muffin pan, about 3/4 full
Add desired mix-ins (options to try are spinach, onions, swiss, mushrooms, tomatoes, scallions, red bell pepper, feta, etc.):
With a spoon, stir each cup to get the mix-ins incorporated
Put in the oven, setting the timer for 10 minutes. After 10 minutes rotate the muffin pan 180° and set the timer for another 10 minutes. After a total of 20 minutes, remove the muffin pan from the oven (You will notice the quiches have puffed up a lot but they will sink back down once removed from the oven.)
Immediately remove quiches from muffin pan using a spoon to help scoop them out. Let cool and enjoy! (Or store for later use)
1 cup shredded cheese
1 Basic piecrust (9-inch), baked
1 cup assorted pre cooked vegetables or meat
1 cup milk (for a richer custard, substitute half-and-half for the milk.)
1/2 tsp. dried thyme leaves OR other herb of your choice
salt & pepper to taste
HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust. TOP with filling in an even layer.
BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon white sugar
1 large egg, beaten
1 cup buttermilk
1 tablespoon unsalted butter, browned
1 tablespoon unsalted butter, for frying pan
Sift the dry ingredients into a bowl. In another bowl, add the beaten egg, buttermilk, and browned butter in a constant stream to the dry ingredients while stirring together the batter. Careful not to over-beat, as this will make dense pancakes.
Now heat a skillet over medium-low heat. Add a tablespoon of butter to the skillet, stir it around until the skillet is coated, and then add a few large dollops of batter (about 3 inches wide and half an inch high) to the pan, careful not to overcrowd it. Cook for about 4 to 5 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.
Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the brown sugar, cayenne, and black pepper.
Arrange the bacon slices in 1 layer—not overlapping—on a rimmed baking sheet lined with aluminum foil.
Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.