Individual Crustless Quiches
|Frozen peas and carrots||10 Ounce (1 Package Of 10 Ounce)|
|Basic crustless quiche filling||1 Cup (16 tbs)|
Defrost the vegetables, and drain.
Clean and saute the leeks as in the Leek Quiche
Mix half the leeks and the peas and carrots with the crustless quiche filling, reserving the other half of the leeks for the decoration of the small custard dishes.
Butter several 6-ounce custard or souffle cups (you can find some nice ones in glass that are not expensive).
Place 2 or 3 pieces of leek in the bottom of each in a nice pattern that will look attractive when you invert the dish and remove the contents.
Add filling until evenly distributed among cups.
Place the dishes in a baking pan, and fill with enough water to come up to one-third of the height of the cups.
Bake at 375° for 30 minutes, or until a knife inserted into the center comes out dry.
Cool the cups for 5 minutes, and then invert and remove the eggs from their baking cups.