Japanese Curry Quiche Muffins Recipe
Introduction
These Japanese Curry Quiche Muffins offer a delicious fusion of flavorful curry spices with a classic custard quiche baked in convenient muffin form. Perfect for snacks, lunchboxes, or a light meal, they combine tender vegetables, a rich custard, and melty cheese in a crisp pastry cup.
Ingredients
- 1 sheet ready-made pie crust, thawed if frozen (or 9 ounces homemade shortcrust pastry)
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 1 small carrot, peeled and diced
- 1 small potato, peeled and diced
- 1/2 medium red bell pepper, diced
- 3.5 ounces frozen peas
- 2 teaspoons Japanese curry powder
- 1 tablespoon Japanese curry roux, finely chopped (or 1 extra teaspoon curry powder)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 3.5 ounces shredded cheese (cheddar, mozzarella, or blended)
- 2 spring onions, thinly sliced
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin or line each cavity with paper liners.
- Shape Pastry Bases: Roll out the pie crust and cut into 12 rounds sized to fit the muffin cavities. Gently press the dough into each cup, forming an even base.
- Cook Vegetables: Heat vegetable oil in a medium skillet over moderate heat. Add diced onion, carrot, and potato, sautéing for 5 minutes until softened. Then stir in the red bell pepper and peas, cooking for 2 more minutes.
- Season Filling: Sprinkle in the curry powder, curry roux, salt, and black pepper. Stir well and cook for 1 minute more. Remove from heat and let cool slightly.
- Prepare Custard Mixture: In a mixing bowl, whisk together eggs, whole milk, heavy cream, soy sauce, and sugar until smooth and well combined.
- Layer Vegetable Filling: Evenly distribute the cooled vegetable mixture across the prepared pastry bases in the muffin tin.
- Pour and Fill: Carefully pour the custard mixture over the vegetables in each cup, filling nearly to the rim without overflowing.
- Add Toppings: Sprinkle shredded cheese and sliced spring onions on top of each muffin.
- Bake Muffins: Place the pan in the oven and bake for 22 to 25 minutes, or until the custard is set and the tops are golden brown.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or a little grated ginger to the vegetable mixture.
- Substitute the vegetable oil with butter for a richer flavor in the filling.
- Use a mix of cheeses like cheddar and mozzarella for a gooey, flavorful topping.
- If you don’t have Japanese curry powder, mild curry powder with a touch of garam masala can work as a substitute.
- Try adding cooked chicken or tofu to increase protein content.
Storage
Store leftover quiche muffins in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave for about 30 seconds or in an oven preheated to 350°F (180°C) for 5 to 7 minutes to retain crispness. They can also be frozen; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins dairy-free?
Yes, substitute the milk and cream with your preferred plant-based milk and use dairy-free cheese alternatives. Use oil instead of butter for cooking the vegetables.
Can I prepare the filling ahead of time?
Absolutely. You can cook and season the vegetable filling a day in advance and store it in the refrigerator. Combine with the custard and assemble just before baking for the best results.
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Japanese Curry Quiche Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 quiche muffins 1x
- Diet: Vegetarian
Description
These Japanese Curry Quiche Muffins combine the comforting flavors of Japanese curry with a classic quiche format, baked in individual muffin tins. Crispy pastry bases hold a savory filling of sautéed vegetables and aromatic Japanese curry spices in a creamy egg custard, topped with melted cheese and fresh spring onions. Perfect for a unique appetizer, snack, or light meal.
Ingredients
Scale
Pastry
- 1 sheet ready-made pie crust, thawed if frozen (or 9 ounces homemade shortcrust pastry)
Vegetable Filling
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 1 small carrot, peeled and diced
- 1 small potato, peeled and diced
- 1/2 medium red bell pepper, diced
- 3.5 ounces frozen peas
- 2 teaspoons Japanese curry powder
- 1 tablespoon Japanese curry roux, finely chopped (or 1 extra teaspoon curry powder)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Custard Mixture
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
Toppings
- 3.5 ounces shredded cheese (cheddar, mozzarella, or blended)
- 2 spring onions, thinly sliced
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C). Lightly grease a 12-cup muffin tin or line each cavity with paper liners for easy removal of the muffins.
- Shape Pastry Bases: Roll out the pie crust if using store-bought, then cut 12 rounds sized to fit your muffin tin cavities. Gently press the dough rounds into each muffin cup, forming an even base to hold the filling.
- Cook Vegetables: Heat the vegetable oil in a medium skillet over moderate heat. Add diced onion, carrot, and potato, sautéing for about 5 minutes until the vegetables begin to soften. Add the diced red bell pepper and frozen peas, cooking for an additional 2 minutes until all vegetables are tender.
- Season Filling: Sprinkle in the Japanese curry powder, chopped curry roux (or extra curry powder), salt, and ground black pepper. Stir well to evenly coat the vegetables with the spices, cooking for another minute to develop the flavors. Remove the skillet from heat and allow the mixture to cool slightly.
- Prepare Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, soy sauce, and granulated sugar until smooth and fully blended to create a creamy custard.
- Layer Vegetable Filling: Evenly distribute the cooled vegetable mixture among the prepared pastry bases in the muffin tin, layering the savory filling inside each crust.
- Pour and Fill: Carefully pour the custard mixture over the vegetable filling in each muffin cup, filling almost to the rim without spilling over.
- Add Toppings: Sprinkle shredded cheese evenly on top of each muffin and garnish with thinly sliced spring onions for freshness and color.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the custard is set and the tops are golden brown.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm or at room temperature for the best enjoyment.
Notes
- Use paper liners or grease the muffin tin well to prevent sticking.
- You can substitute the shredded cheese with your favorite type, such as Gruyère or Monterey Jack.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the vegetable filling.
- These quiche muffins can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Make sure the vegetable filling is cooled before adding the custard to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: Japanese Fusion
Keywords: Japanese curry, quiche muffins, savory muffins, breakfast muffins, brunch recipe, Japanese curry recipe, easy quiche, vegetable quiche, muffin tin recipe
