Baby Swiss Quiches Food

MINI SWISS QUICHES

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 QUICHE

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!

SPINACH AND ARTICHOKE QUICHE

Steps:

• Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
• Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
• Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
• Cut the quiche into wedges and serve with the salad.

MINI QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

QUICK SHRIMP QUICHE

Steps:

• Preheat oven to 425.
• In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
• Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.

SWISS AND CHIVE QUICHE

Steps:

• Preheat oven to 400°. In a large bowl, beat 1 egg, salt and pepper; stir in potatoes. Transfer to a 10-in. greased cast-iron or other ovenproof skillet. Sprinkle with cheese and chives. In the same bowl, beat remaining 4 eggs and milk. Stir in biscuit mix; pour over potatoes. Bake on a lower oven rack until a knife inserted in center comes out clean, 25-30 minutes. Let stand 5 minutes before cutting.

SWISS CHEESE QUICHE (JULIA CHILD)

Steps:

• To partly bake the pastry shell:.
• Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• For filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Beat eggs.
• Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
• Add salt, nutmeg and pepper; mix through.
• Stir in cheese. Check seasoning.
• Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
• Bake 25-30 minutes or til puffed and browned.
• Slide quiche onto a hot platter and serve.