Mini Quiche
So every time I make my Carbonara, I am at a loss as to what to do with left over egg whites.
Sometimes I try to scramble them but then I have to keep them in the refrigerator and inevitably my husband finds them and goes "What the heck is this?!" assuming that it's some sort of alien baby I'm raising. Eventually it gets thrown out and the part of me influenced by my left-overs loving mother goes "You should have used that!"
Ok so here is my attempt at using the egg whites: Mini Quiche!
Mini Quiche
Prep
So really this was simple: Whisk up your ingredients through salt and pepper to create the custard. You can add fresh spinach, tomatoes, ham, scallions, or anything to this. Just cook anything which needs be cooked before hand (like meats.)
Prep your cupcake pan:
Grease the inside of each cup (I use Crisco and a paper towel to apply the vegetable grease to each cup, you can use Pam if you like) then place enough of the crescent dough in the cup to make a type of crust. You can form the dough however you like, don't feel obligated to stick to the precut perforated triangles they have engineered to make the intended pastry (crescents) easy.
Fill those cups with your custard and stick those puppies in a 375 F oven for 30 minutes!
You can refrigerate these and pop them in the toaster oven the next day for breakfast!
