Baby Quiches Food

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BABY QUICHE



Baby quiche image

I used to make a bunch of these and take them to work on pot-luck day. Everyone brings lunch stuff and this gets everything going first thing in the morning. Sometimes I will use muffin pans if making a large amount and add some green chilies and a mexican cheese mix.

Provided by tamibic

Categories     Savory Pies

Time 36m

Yield 6 serving(s)

Number Of Ingredients 5

1 package grands flakey biscuits
1/2 lb breakfast sausage
1/3 cup chopped onion
5 eggs, soft scrambled
shredded cheddar cheese

Steps:

  • Spray custard cups and press biscuit to form crust.
  • Brown sausage and onions- drain.
  • Soft scramble eggs.
  • Mix sausage onion and eggs.
  • Add mixture to prepared custard cups and top with cheese.
  • Bake 350 until crust is lightly browned.

Nutrition Facts : Calories 193.2, Fat 14.9, SaturatedFat 4.8, Cholesterol 208, Sodium 342, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 12.7

MINI QUICHES



Mini quiches image

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

300g shortcrust pastry
plain flour , for dusting
4 rashers back bacon , fat trimmed, chopped
oil , for frying
100g gruyère cheese , grated
2 medium eggs
125ml double cream
18-20 mini tartlet tins

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

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