Egg Poacher Quiches Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Breakfast and Brunch

Egg Poacher Quiches

From Dorothy McNett's Recipe book at

1 cup milk or half and half
3 large eggs
salt and pepper to taste
dash of cayenne or hot sauce
1 cup grated cheese
1 cup baby cooked salad shrimp, or diced cooked vegetables of choice

In batter bowl, whisk eggs, milk and seasonings. Heat about 1/2 inch water in poaching pan or skillet. Butter or oil each poaching cup. Place some cheese and shrimp (or diced veggies) in bottom of each cup and pour in enough egg mixture to fill nearly to the rim. Cover. Cook on simmer 10-12 minutes, or until mixture has set. Garnish and serve.

Recipe created 2002-08-06.

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