Could this be made into individual quiche like in muffin tins?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
A Flavorful Way to Use Your Steamer
The Greatest Hits
A 175-Square-Foot Apartment
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.