while i’m out…


homecooked meals past & present

mini shallot quiches *see image above: top row, 2nd to the left
this recipe made about 6 mini ramekin quiches, since that was all the shallots i had to fill these up. this is a no crust quiche. then again it could also be a souffle. you judge!😛

– butter (for the ramekins & cooking the shallots)
– shallots, sliced, approx. half a cup
– 1 minced garlic
– 2 lg eggs
– 1/2 cup of heavy cream or milk
– pinch of salt
– 1/2 teaspoon of baking powder
– 1/4 grated parmesan cheese

preheat oven to 350˚. sautee shallots, garlic & butter until translucent soft, let cool. in a mixing bowl mix all the rest of the ingredients. fold shallot mixture in egg mixture. pour into ramekins (make sure to leave room for it to rise a little). bake until golden at the top (30-35mins).

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