MINI QUICHE
Make and share this Mini Quiche recipe from Food.com.
Provided by JustJanS
Categories Savory Pies
Time 22m
Yield 72 Mini Quiches
Number Of Ingredients 8
Steps:
- Cook the onion and bacon over a low heat until the onion is softened.
- Allow to cool a little.
- Mix together with the eggs, cream, cheese, parsley and salt and pepper.
- Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
- Use these to line a mini muffin pan.
- Place about 2 teaspoons of the egg and bacon mix in each pastry base.
- Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
- repeat with remaining pastry sheets and mix.
MINI QUICHE
Provided by Patricia Heaton
Categories main-dish
Time 55m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
- Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
- Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
- Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
- Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.
AIR FRYER MINI QUICHES
These would make great appetizers, but I keep them in my freezer and reheat them in the air fryer on busy mornings when there's no time to make breakfast.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a 6-quart air fryer to 325˚ F. Line the air fryer basket with foil and coat with cooking spray. Arrange the phyllo cups in the basket in an even layer. Divide the chorizo, scallion and cheese among the cups.
- Whisk the eggs with the heavy cream and 1/2 teaspoon each salt and pepper; pour into the phyllo cups. Cook until the eggs are puffed, 5 to 7 minutes.
MINI QUICHE LORRAINES
Makes 10 mini quiches ideal for parties, buffets and picnics.
Provided by bolaml08
Time 1h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Light the oven to Gas Mark 5/190ÃÂðC.
- Put the flour and margarine into the mixing bowl and rub together to form small crumbs.
- Add the water and mix together using the pallet knife.
- Flour a worktop surface and roll out the pastry to a thin layer. Using the pallet knife or a shape cutter, cut out reasonable sized circles to fit the moulds and place into the moulds and up the sides. Push down to flatten (it doesnÃÂâÃÂÃÂÃÂÃÂt matter if there are creases on the inside - it wonÃÂâÃÂÃÂÃÂÃÂt be seen!).
- In the jug of milk, crack the eggs and beat gently. Add the cheese and mix using a fork or whisk.
- Fry the bacon, onion, tomatoes and mushrooms and when cooked, put evenly into the quiches.
- Pour the egg, milk and cheese evenly into the pastry moulds. DO NOT OVER FILL!
- Bake for 15 minutes until golden brown.
EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY
Here's what you need: premade frozen pie crusts, eggs, milk, salt, pepper, shredded cheddar cheese, small broccoli floret, eggs, milk, shredded mozzarella cheese, bell pepper, onion, eggs, milk, salt, pepper, shredded mozzarella cheese, crumbled goat cheese, tomato
Provided by Camille Bergerson
Categories Breakfast
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
- Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
- Press pie crust circles into the muffin tin cups.
- Bake for 10 minutes.
- Mix the ingredients for the broccoli cheddar.
- Mix the ingredients for the onion and pepper.
- Mix the ingredients for the tomato and goat cheese.
- Pour each filling over their own row of 4 crusts.
- Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
- After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
- Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 28 grams, Fat 24 grams, Fiber 1 gram, Protein 15 grams, Sugar 3 grams
MINI QUICHES
These delicious mini quiches are a time-saving party dish because they can be made in advance and then simply reheated before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
- In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
- On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
- Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.
CRUSTLESS MINI QUICHES
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté.
Provided by Susie Cover
Categories Milk/Cream Cheese Dairy Appetizer Breakfast Brunch Bake Cocktail Party Vegetarian Kid-Friendly Back to School Cheddar Party Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
- 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
- 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
- 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
- 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.
CRUSTLESS MINI QUICHE RECIPE
Trust us, no one will miss the crust when they taste our Crustless Mini Quiche Recipe. With bacon and tomatoes, our mini quiche recipe is enormously tasty!
Provided by My Food and Family
Categories Home
Time 22m
Yield 12 mini quiches
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
- Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
- Bake in the oven for 17 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
MINI QUICHES FOR A CROWD
These mini quiches are perfect for parties and events. Cooking time is time to cook ONE round of mini quiches in the oven. It will take more than one round to cook ALL of them. Recipe can be halved very easily
Provided by love4culinary
Categories High In...
Time 50m
Yield 96 Quiches
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Spray mini muffin tins with cooking spray.
- In very large bowl, mix all ingredients together.
- You may also divide ingredients EVENLY and mix in two seperate large bowls.
- Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
- Bake for approximately 30 minutes.
- You may serve these at once, or freeze for later use.
- If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
Nutrition Facts : Calories 60.3, Fat 4.6, SaturatedFat 2.8, Cholesterol 25.6, Sodium 83.5, Carbohydrate 1.4, Sugar 0.3, Protein 3.2
MINI-QUICHE FOR MINI PEOPLE
My 1-year-old son loves these warm for lunch, or cold for a picnic lunch at the park. You can line with pastry if desired. Use muffin, mini-muffin or friand tins; or use a regular pie/quiche tin to convert to family-size.
Provided by VegeMight
Categories Lunch/Snacks
Time 50m
Yield 6 mini-quiches
Number Of Ingredients 9
Steps:
- Cook spinach according to directions on packet. Cool.
- In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
- Add spinach.
- Grease the muffin or friand tins with the butter.
- Spoon mixture into cases (I get six mini-quiches from this mixture).
- Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.
Nutrition Facts : Calories 179.4, Fat 13.6, SaturatedFat 8, Cholesterol 110.8, Sodium 217.3, Carbohydrate 3.4, Fiber 0.9, Sugar 1.1, Protein 11.5
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 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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