MINI QUICHE
Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!
Provided by Nagi
Categories Finger Food
Number Of Ingredients 23
Steps:
- Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
- Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
- Press into muffin tin, making sure there's no air underneath the pastry.
- Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
- Remove from oven and let cool - pastry should be partially cooked on surface only.
- Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
- Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
- Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
- Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
- Sprinkle Mushroom quiche with fresh chives. Serve warm!
Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MINI QUICHE 4 WAYS
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Provided by Bibi
Time 1h30m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
- Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
- To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
- Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
- Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
- Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
- Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g
MINI QUICHES
Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them
Provided by Lulu Grimes
Categories Afternoon tea, Buffet, Lunch, Snack
Time 1h20m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
- Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
- Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.
Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MINI QUICHES
Provided by Duff Goldman
Categories appetizer
Time 1h45m
Yield 24 mini quiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
- In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
- Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
- In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
- To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
- Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.
EASY MINI QUICHES
This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.
Provided by Jayne
Categories Breakfast and Brunch Eggs
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
- In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
- Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 3 g, Cholesterol 38 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 261.3 mg, Sugar 0.3 g
MINI QUICHES (CRUSTLESS)
A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.
Provided by Susie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
- Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
- Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
- Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
- Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g
EASY CRUSTLESS MINI-QUICHES
These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.
Provided by zoe85
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Spray muffin cups lightly with Pam.
- Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
- In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
- (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
- These can be refrigerated and microwaved, works well for a fast breakfast.
Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2
MINI BREAKFAST QUICHES
Mini-Breakfast Quiche - really easy and tasty breakfast! The salsa gives it the little kick it needs and as a bonus they are great frozen and re-heated.
Provided by Tarene Condie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
- Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
- Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 35.3 g, Cholesterol 152.7 mg, Fat 37.7 g, Fiber 0.5 g, Protein 16.2 g, SaturatedFat 16.5 g, Sodium 859 mg, Sugar 8.2 g
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