METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Crustlesss Mini Quiches with Ham and Caramelized Onions
2021-10-14
https://www.metro.ca/userfiles/image/recipes/mini-quiches-jambon-oignons-11740.jpg
PT15M
PT50M
PT1H05M
Preheat the oven to 375°F (190°C).Insert muffin liners into a muffin tin.Cook the onion in a non-stick pan on medium low with a generous drizzle of olive oil. Season with salt and pepper. Cook for 10 to 12 minutes while stirring. Don’t brown the onions. If they start to change colour, lower the heat.Add the balsamic vinegar and mix. Cook for 2 minutes to reduce until evaporated.In the same pan on high, melt the butter and add the mushrooms. Cook for 7 to 8 minutes while stirring to rid the mushrooms of moisture. Cook for another 3 to 4 minutes without stirring too often to allow them to turn golden brown. Season with salt and pepper. Set aside in a bowl.Combine the remaining ingredients in a large mixing bowl along with the onions and mushrooms. Season with salt and pepper. Let the baking powder fizz for 2 minutes then whisk to combine thoroughly.Fill the muffin tin with the mixture.Bake for 25 minutes or until the top has turned slightly brown.Source : Le Coup de Grâce
12
Metro
0
0
0
0
1 small yellow onion, finely chopped
1 drizzle olive oil
1 tablespoon (15 ml) balsamic vinegar
2 tablespoons (30 ml) butter
1 pack (227 g) button mushrooms, thinly sliced
12 eggs
1 cup (250 ml) sharp cheddar cheese
2/3 cup (160 ml) smoked ham, diced
1/3 cup (80 ml) milk
2 tablespoons (30 ml) fresh parsley, chopped
1/2 teaspoon (2,5 ml) italian seasoning
1/2 teaspoon (2,5 ml) baking powder
To taste salt and freshly ground pepper
Crustlesss Mini Quiches with Ham and Caramelized Onions
12
Main course
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME
Ingredients
-
1
small yellow onion, finely chopped
-
1 drizzle
olive oil
-
1 tablespoon
(15 ml)balsamic vinegar
-
2 tablespoons
(30 ml)butter
-
1 pack
(227 g)button mushrooms, thinly sliced
-
12
eggs
-
1 cup
(250 ml)sharp cheddar cheese
-
2/3 cup
(160 ml)smoked ham, diced
-
1/3 cup
(80 ml)milk
-
2 tablespoons
(30 ml)fresh parsley, chopped
-
1/2 teaspoon
(2,5 ml)italian seasoning
-
1/2 teaspoon
(2,5 ml)baking powder
-
To taste
salt and freshly ground pepper
Preparation
Preheat the oven to 375°F (190°C).
Insert muffin liners into a muffin tin.
Cook the onion in a non-stick pan on medium low with a generous drizzle of olive oil. Season with salt and pepper. Cook for 10 to 12 minutes while stirring. Don’t brown the onions. If they start to change colour, lower the heat.
Add the balsamic vinegar and mix. Cook for 2 minutes to reduce until evaporated.
In the same pan on high, melt the butter and add the mushrooms. Cook for 7 to 8 minutes while stirring to rid the mushrooms of moisture. Cook for another 3 to 4 minutes without stirring too often to allow them to turn golden brown. Season with salt and pepper. Set aside in a bowl.
Combine the remaining ingredients in a large mixing bowl along with the onions and mushrooms. Season with salt and pepper. Let the baking powder fizz for 2 minutes then whisk to combine thoroughly.
Fill the muffin tin with the mixture.
Bake for 25 minutes or until the top has turned slightly brown.
Source : Le Coup de Grâce
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
