"Karen AKA Kajikit" > wrote in message
...
> Anyone got a good recipe for a self-crusting quiche that I can make in
> muffin tins to have for lunch? I made mini-quiches last week and they
> were delicious but the pastry was way too much work for me to want to
> do it again in a hurry... I'd love a recipe where I didn't have to
> make pastry!
>
> --
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> Online photo album - http://community.webshots.com/user/kajikit

I experimented with a self-crusting recipe this morning. It's for a coconut
pie, but altered it removing the sugar and coconut and adding bacon and
cheddar cheese. That's as adventurous as I was feeling no onions, garlic or
scallions. Anyhow it didn't turn out quite how I had wanted. Don't get me
wrong it was really good. In fact with the bacon, cheese and butter I think
my gall bladder is circling the drain as we speak.

It did form a "sort of" crust. It had way too much liquid in it, but it
made the egg very tender and that was really tasty. I'd cut back on the
liquid though. That might help with the crust being so moist. It asked for
1 cup of butter and I added 1/2 cup thinking why would I need so much. I
could probably go 1/4 cup on the butter. There was butter floating on the
top when it came out of the oven. I used a spoon to remove it that's how
much there was. I might have gotten a 1/4 cup off the top.

Like I said I'm not going to throw it out. It's good, but it definitely
needs so tweaking.

Lynne