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“a.k.a. Crustless Quiche Muffins with Pasta. -- This is an inherited recipe (and thus adapted a bit from the original) from my mother, who had clipped it from a newspaper. Quick and easy, it has never failed to please. Original calls for ham and swiss, but I have successfully substituted * bacon & cheddar, * spinach, mushroom & feta, as well as a * mexican version -- taco seasoned ground beef (or turkey) & monterey jack/cheddar. The nutmeg should be omitted (in my opinion) with all the substitutions except the spinach. This can also be made ahead to make for a party, large or small. Complete all the way through baking, cool thoroughly, and place on a cookie sheet. Can be refrigerated up to 3 days or frozen up to a month! If you freeze, after they are solid you can toss them in a freezer bag for easy storage. Simply put on a cookie sheet and bake at 350 for 10 min until heated through. Easy peasy! Additionally! If you make these in full sized muffin pans, two could be considered a lovely lunch. I would suggest figuring out how to deal with the fat & calories of the cream first. Please feel free to post any other combination you come up with!”
24 mini-muffins

Ingredients Nutrition

  • 1 cup pasta, small variety, cooked (i.e. ditalini)
  • 13 cup ham, diced (or other meat)
  • 13 cup swiss cheese, diced (or other cheese)
  • 13 cup onion, diced
  • 3 eggs
  • 12 cup heavy cream (half & half works too)
  • 12 cup milk (I use skim without a problem)
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 pinch nutmeg


  1. Preheat oven to 350 degrees.
  2. Spray, butter, or in some way lubricate your mini-muffin (or reg muffin pans) WELL, otherwise there is a good chance you will be digging these out of the pan (even silicon pans need a good oiling) and end up with a delicious mountain of destroyed nests. And muffin liners (even the foil ones) don't work well either, trust me.
  3. Cook pasta (or use left overs).
  4. Chop meat, cheese and onion; mix together with pasta.
  5. In a large measuring cup (2 cup works well), beat eggs slightly, stir in cream, milk, salt, pepper and nutmeg.
  6. Evenly distribute the dry mixture among the mini-muffin pans, then evenly pour custard mixture into each muffin cup. There will be left over - there always is. These puff up, so you don't necessarily want to take the liquids all the way up to the top.
  7. Bake for 35 minutes.
  8. Remove from oven, run a knife around the edge of each nest to loosen from the sides of the muffin cups. Let cool 5-10 min before removing.
  9. These are best warm, but usually consumed piping hot - be warned!
  10. Check description for flavor substitutes and make ahead instructions.

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