A quick update on these delish crustless
quiches…I found these paper muffin case in a regular size in my supermarket. ( I’d only ever seen them for super sized muffins before).
They are perfect to bake individual crustless quiches. The recipe on the website makes 6 of these little beauties.
The paper casing makes them easy to pack into a storeage container in the fridge and handy to grab for breakfast/ snack on the go, all pre-packed.
And a big plus the baking tray is much easier to clean.
I’ve also made an addition to the recipe… a few tablespoons of rolled rye oats. They give these little ones a bit more of a bakegood taste and are a bit more filling and a bit less eggy.
I think this will be my new go to option.
What are your go to ways to prevent baking sticking in muffin tins?