MINI- Italian Quiche

These mini Italian quiche are great appetizers, finger-foods and freeze long and well, re-heat well microwaved in single layer on paper-toweled plate OR in oven until heated through; dont over-do or will be dry!! I love these babies.... so i don't make them no more *smiles eh*

This recipe can easily be double-batched; below is recipe for single batch

MINI - ITALIAN QUICHE

Tools & Ingredients:

Large mixing bowl
mini muffin tins (2 at least or borrow from friends it makes lots)

2 eggs
3/4 cup flour(all purpose)
1 cup milk
1/2 cup finely chopped onion (1medium)
8 ounces (225g) white cheddar cheese
1/2 teaspoon oregano
1 cup finely chopped spicy salami
1/2 cup finely chopped mushrooms(cleaned, washed)
slices of green olives cut in half (to top each quiche)
salt and pepper to taste

BEAT: EGGS
COMBINE: all the rest ingredients into beaten eggs, mix well
SPOON: into mini-muffin tins about half-way up top each with half/slice of olive

BAKE: 425 DEGREES 12-15 MINUTES until quiche look puffy & cooked

Remove from tins and cool on wire racks

STORING: store in tight container, layered between waxed paper. Freezes well, use with 48 hours once refrigerated as they will dry.

This batch makes LOTS, so get at least 2 mini pans or borrow 2 more from fam or friends to bake fast, efficiently; my friends and i used to double, quadruple this recipe then we divided it up among ourselves.. a little wine or merlot later; and our baking was done in one longgg afternoon!!

ENJOY!