MINI SWISS CHEESE QUICHE
To really make these easy purchase ready made pie pastry in the refrigerator section. You can also make these using regular size muffin tins, the servings will be less and baking time will have to be adjusted. If you make these on mini muffin tins you should get anywhere from 24-26 mini quiches. If you don't have a 2-1/2-inch round cutter then just use the top of a glass. The recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 55m
Yield 24-26 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Spray 24 mini muffin tins with nonstick cooking spray.
- Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
- Press one round into the bottom and sides of each mini muffin tin.
- Place about 1 tablespoon of shredded cheese in the bottom of the crust.
- Top with a few green onions, and then some chopped pimientos.
- In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
- Divide the mixture between each muffin tin to within 1/4 inch from the top.
- Bake 25-30 minutes or until golden brown.
- Cool 3 minutes then carefully run a knife around the quiches and lift out.
- Serve warm.
Nutrition Facts : Calories 125.3, Fat 8.6, SaturatedFat 3.4, Cholesterol 28.1, Sodium 109.9, Carbohydrate 7.8, Fiber 0.6, Sugar 0.3, Protein 4.2
MINI SWISS QUICHES
Posting another recipe for the Swiss region of ZWT. Found this recipe at cdkitchen online. I love quiches and especially the Swiss quiches. This would be great to make and then freeze leftover quiches for a quick week day breakfast.
Provided by diner524
Categories Breakfast
Time 45m
Yield 24 mini quiches, 12 serving(s)
Number Of Ingredients 8
Steps:
- Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
- Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.
- Place 1 tablespoons cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.
- Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
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
MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD
Steps:
- Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
- Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
- Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
- Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.
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
No your usual rich crust to these. These are a good breakfast food. My daughters heat them up in the microwave for a fast breakfast or a snack.
Provided by Cullinaryjudge
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove crusts from bread; spread bread with butter on one side.
- Place buttered side down, pressing firmly into muffin cups.
- Be careful not to tear the bread.
- Bake in preheated 325 degree oven for 10 minutes.
- Meanwhile, combine eggs and milk in a large liquid measuring cup.
- Set aside.
- Saute bacon and green onions until both are cooked; drain fat.
- Divide evenly between the 12 bread cups.
- Pour a bit of the egg mixture over top, allowing it to be partially absorbed, then add more.
- Sprinkle with cheese.
- Return to oven and bake for 16-18 minutes or until golden and puffed.
- Cool and remove from tins.
- These do stick a bit but are well worth the effort.
Nutrition Facts : Calories 276.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 142.6, Sodium 457.9, Carbohydrate 24.3, Fiber 4.1, Sugar 3.5, Protein 15.7
MINI SAUSAGE QUICHE APPETIZERS
For ease you may use purchased miniature frozen tart shells, spicy Italian sausage works the best for this, if using mild sausage I recommend to add in the cayenne pepper --- these are very good!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease 36 miniature muffin tins.
- In a bowl beat butter with cream cheese and flour until smooth.
- Shape tablespoons of dough into balls.
- Press 1 ball into the bottom and up the sides of each greased muffin cup.
- Cover lightly with plastic wrap and refrigerate the tins until ready to fill.
- In a skillet cook the sausage meat until no longer pink; drain fat and cool slightly.
- Divide the sausage meat into each prepared dough/muffin tin.
- Sprinkle a small amount of Swiss cheese over the top of the sausage meat then some green onions over the cheese.
- In a bowl whisk the eggs with cream and black pepper.
- Pour the egg mixture into each shell then sprinkle Parmesan cheese on top.
- Bake at 375 degrees F for about 20-25 minutes or until browned.
Nutrition Facts : Calories 127.7, Fat 10.1, SaturatedFat 5.8, Cholesterol 37.8, Sodium 125.8, Carbohydrate 6, Fiber 0.2, Sugar 0.2, Protein 3.2
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
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- Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.
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