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
