These hot appetizers are easy to make and very versatile. They are crustless. The original recipe comes from Fine Cooking.
[Required: mini muffin tins or equivalent.]
¼ cup cornstarch
1 ¼ cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
½ teaspoon kosher salt
Grated cheese: Gruyere or Parmesan (about ½ cup total)
Sautéed and crumbled bacon or sausage
1 to 2 Tablespoons finely chopped fresh herb (parsley or chives)
Preheat oven to 4500 F with oven rack in top third of oven. Butter or oil the mini muffin tins.
Place cornstarch in a medium bowl and slowly pour in ½ cup of the milk, whisking steadily until mixture is quite smooth. Whisk in the whole eggs and egg yolks mixing until smooth. Gradually whisk in the rest of the milk, cream, salt, and cayenne.
Place ½ teaspoon of grated cheese and ½ tsp. of bacon (or sausage) and a pinch of the fresh herb into each muffin cup. Add ~ 1 ½ – 2 Tablespoons of the batter to each muffin cup.
Bake until quiche puff and start to turn gold, ~ 15-18 minutes. Let cool in pan on a rack for about 20 minutes and carefully run knife or spatula around rim of each muffin cup. Carefully lift each on a plate and serve.