Mini-Quiches

These are the crustless mini quiches that show up on every brunch buffet and appetizer tray. No rolling pastry, no blind baking. The Bisquick is the clever piece: it settles to the bottom as the quiches bake and forms a self-crusting golden base, giving you quiche texture without the fuss of making a real pastry crust.

Cottage cheese blended into the egg mixture is the secret that gives these their creamy, custardy interior without being heavy. Full-fat cottage cheese is the right choice; low-fat versions turn watery and the quiches weep. The curds break down in the mixer and disappear, leaving just silky texture behind.

Sharp aged cheddar matters. A mild cheese gets lost in the egg; you want something assertive that cuts through the richness. The sharper the cheese, the more flavor you get in each tiny bite.

Fill muffin cups only ¾ full. These puff up in the oven and can overflow a fully-filled cup, plus they deflate slightly as they cool so that puffy top settles into a perfect dome shape.

Serve warm or at room temperature. They hold beautifully for a brunch spread and reheat quickly in a 300°F (150°C) oven.

Kitchen Tips

• Grease muffin tins aggressively or the quiches stick.
• Use a blender or stand mixer; hand mixing leaves cottage cheese lumps.
• Let quiches cool 5 minutes before removing from tin; they firm as they cool.
• Freeze extras on a sheet pan, then bag them for quick reheats.

Variations

• Stir in chopped cooked bacon, ham, or sausage before baking.
• Add sauteed spinach and feta for a Greek-style twist.
• Top each with a slice of cherry tomato before baking for color.