Quiche Muffins

Quiche Muffins

3/4 cup all-purpose flour
1 tablespoon baking powder
3 tablespoons white wine
1 cup milk
1/2 cup half-and-half
1/4 cup olive oil
8 large eggs
1 1/4 teaspoons salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

1 tablespoon minced fresh parsley
2 cups shredded sharp white or orange Cheddar cheese
1 cup crumbled Kirkland Signature goat cheese
1/4 cup finely minced scallions or onion
1/2 cup minced sun-dried tomatoes
6 Kirkland Signature croissants, chopped (6-8 cups)


Shredded Cheddar cheese
Minced fresh parsley

Olive oil or melted butter

Coat 12 large muffin cups with nonstick cooking spray and then line with paper muffin liners. Place on a large baking sheet lined with parchment paper. Preheat oven to 350°F.

In a large bowl, whisk together flour, baking powder, wine, milk, half-and-half, oil, eggs, salt, pepper, garlic powder, onion powder and parsley.
Then fold in the cheeses, scallions and sun-dried tomatoes. Fold in croissants. Let stand for 30 minutes.

Mix again briefly. Using an ice-cream scoop, deposit batter into prepared muffin cups. Garnish the tops with shredded cheese, parsley, paprika and a small drizzle of olive oil.

Bake until firm to the touch, 30-35 minutes. Makes 12 large or 14-16 medium muffins.
Quiche Muffins Reviewed by Unknown on 2/29/2020 Rating: 5
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