I have this problem with quiche, I just cannot stop having "just a sliver more." These mini-quiches are from a recipe in FC issue #49 for a tart, but I have omitted the crust and substituted fennel instead of leeks. The flavor combination is excellent, but would be even better with bacon. Custard cups turn out to be a great vessel for baking miniature quiches, because you can see when the bottom is set and starting to brown.
Mini crustless quiches with apple, fennel, and gorgonzola
By Pielove, member
March 11th, 2009
GeorgeCooks writes: I like your idea of cooking without the crust. Save fat there so you coan add some bacon! Posted: 10:03 am on March 12th
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