Could this be made into individual quiche like in muffin tins?
I think it could. I would try changing the proportion of egg and milk to make it a bit more firm. That would change the texture from custardy to eggy but make them stand up on their own to get out of the tin more easily. Maybe 6 eggs and 1 to 1 1/4 cup of milk. You could bake it in muffin tins without the water bath. For a good 'egg in a muffin tin' recipe I've also used this one: (http://www.kalynskitchen...). It is more poofy than custardly but eaten fresh they are nice.
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.