Quiche Muffins

Quiche Muffins

3/4 cup all-purpose flour
1 tablespoon baking powder
3 tablespoons white wine
1 cup milk
1/2 cup half-and-half
1/4 cup olive oil
8 large eggs
1 1/4 teaspoons salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

1 tablespoon minced fresh parsley
2 cups shredded sharp white or orange Cheddar cheese
1 cup crumbled Kirkland Signature goat cheese
1/4 cup finely minced scallions or onion
1/2 cup minced sun-dried tomatoes
6 Kirkland Signature croissants, chopped (6-8 cups)

GARNISH

Shredded Cheddar cheese
Minced fresh parsley
Papnka

Olive oil or melted butter

Coat 12 large muffin cups with nonstick cooking spray and then line with paper muffin liners. Place on a large baking sheet lined with parchment paper. Preheat oven to 350°F.

In a large bowl, whisk together flour, baking powder, wine, milk, half-and-half, oil, eggs, salt, pepper, garlic powder, onion powder and parsley.
Then fold in the cheeses, scallions and sun-dried tomatoes. Fold in croissants. Let stand for 30 minutes.

Mix again briefly. Using an ice-cream scoop, deposit batter into prepared muffin cups. Garnish the tops with shredded cheese, parsley, paprika and a small drizzle of olive oil.

Bake until firm to the touch, 30-35 minutes. Makes 12 large or 14-16 medium muffins.