Ricotta quiche muffins? Seriously, I had a hard time figuring out a name for this that made even that much sense. It's muffin shaped, and has a lot of ricotta, and it's sort of the texture of quiche. You're welcome to call it whatever you want.
A few days ago I made the eggplant rollatini for an event. Only I misjudged in the doubling/tripling, and ended up with way more ricotta and swiss chard than I needed. Nearly two cups more. It's about a cup of ricotta, a quarter cup of mozzarella, a half cup of swiss chard and a bit of black pepper.
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| Red chard turns things pink. |
I thought I had heard of a ricotta muffin. So I was like, "Oh, yeah, I'll just toss this in a muffin pan and it'll be muffins."
Yeah, I have heard of ricotta muffins. But that's a totally different thing. This was more like a mini quiche. But, you know, way easier.
I beat two eggs.
And cooked two and a half strips of bacon. I cut the bacon up small.
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| Tried the knife, turned to the scissors. |
I greased my muffin pan, even though it's silicone, because I expected these to have very little structure, and I worried they'd stick, a lot, and filled each cup with the mixture.
Into a 350 degree oven. For 30 minutes, until a toothpick comes out clean and they're golden on top.
They popped out of the silicone pan beautifully. I usually use a drinking glass underneath the silicone to sort of turn the muffin cups inside out from below.
They were creamy and quiche-like inside, but solid enough to hold in your hand. Sous Chef Brian added hot sauce, I added black pepper.
They weren't very big - three of these made a decent breakfast. The extras are frozen to be reheated for a quick breakfast to go.
You could even make these intentionally, maybe swapping the mozzarella for cheddar and adding other veg. Onions? Peppers? Skip the bacon?
