Cheesy Crustless Mini Quiches

1. 1

   Place racks in upper and lower thirds of oven and preheat to 350u00b0F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.

2. 2

   Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.

3. 3

   Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.

4. 4

   Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.