CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES
I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.
Provided by Chef Netteski
Categories Lunch/Snacks
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
- In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
- Stir in cheese, carrots, zucchini and bell pepper.
- Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
- Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!
Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8
PEPPADEW MINI QUICHES
If you haven't tried a peppadew yet - you are missing out! :) These lovely, piquant pickled baby bell peppers are sweet with a little kick of heat. I had some leftover peppers from an antipasto platter I did for a party, and decided to use them in mini-quiches for a vegetarian appetizer. They are wonderful and unusual!
Provided by Black Radish
Categories Breakfast
Time 40m
Yield 36 mini quiches, 12 serving(s)
Number Of Ingredients 10
Steps:
- Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form a dough. Wrap in plastic and refrigerate for 1 hour.
- Combine eggs, cream, salt, pepper, peppadews, & chives and beat until smooth.
- Preheat oven to 375 degrees.
- Remove crust from the fridge. Break off 2 tbsp of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin tin is filled.
- Spoon in some of the egg/peppadew mixture into each shell, and top with shredded cheese.
- Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.
Nutrition Facts : Calories 387.2, Fat 32.2, SaturatedFat 19.8, Cholesterol 146.2, Sodium 283.5, Carbohydrate 17.4, Fiber 0.7, Sugar 0.4, Protein 7.8
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
ROSEMARY'S MINI QUICHES
Great for entertaining as they can be made in advance, refrigerated for a few days and re-heat really well. Also fabulous for hiding vegies in to give to the kids, they just love them. The "flavour" (Onion, Bacon) ingredients can be substituted for just about anything. (eg. Tomato and Spinach or Salmon and Chives) and My Sewing teacher gave me this recipe a year ago, I use it all the time.
Provided by JessD
Categories Lunch/Snacks
Time 35m
Yield 12 Quiches
Number Of Ingredients 10
Steps:
- Line a greased muffin tin with circles of pastry (I use the top of a glass to cut out a round).
- Saute onion and Bacon or microwave med/high 3 minutes.
- Combine with remaining ingredients, season to taste.
- Spoon mixture into pastry hollows Bake 20 mins 180C/ 350°F.
BROCCOLI & CHEDDAR MINI QUICHES
From the All You Magazine Feb 2008. I'm saving it for future events planned in the Spring. I think it would be a great lunch item or even buffet item for parties and holiday gatherings. The article said to try different cheese or swap another veggie depending on your own likes.
Provided by HokiesMom
Categories Lunch/Snacks
Time 50m
Yield 10-12 quiches, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line a large rimmed baking sheet with foil.
- Grease 10-12 cups in a 12-cup muffin tin and set aside.
- Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on HIGH until tender, about 5 minutes.
- Let broccoli cool slightly, then chop into small pieces.
- In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
- Stir in cheese, salt, pepper and nutmeg.
- Add chopped broccoli to the mixture.
- Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
- Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
- Let cool slightly, then run a knife around each quiche.
- Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
- Serve warm or at room temperature.
Nutrition Facts : Calories 172.8, Fat 15.3, SaturatedFat 9.1, Cholesterol 122, Sodium 227.1, Carbohydrate 3, Sugar 0.1, Protein 6.3
CHEESE & VEGEMITE SCROLLS
Make and share this Cheese & Vegemite Scrolls recipe from Food.com.
Provided by Ozzzie
Categories Lunch/Snacks
Time 25m
Yield 48 scrolls
Number Of Ingredients 4
Steps:
- Preheat oven to 220 degrees celcius.
- Line 2-3 baking trays with baking paper.
- Spread one sheet of pastry with 1/4 of the vegemite.
- Sprinkle vegemite coated pastry with 1/4 of the cheese.
- Roll up the pastry (like a scroll).
- Cut roll into 12 equal portions and place on prepared trays.
- Repeat above steps with 3 remaining sheets of pastry.
- Brush scrolls with beaten egg.
- Bake in preheated oven for 15-20 minutes, or until puffed and golden.
Nutrition Facts : Calories 149.8, Fat 10.6, SaturatedFat 3.7, Cholesterol 13.1, Sodium 157.6, Carbohydrate 9.5, Fiber 0.3, Sugar 0.2, Protein 4.1
HEALTHY MINI VEGETABLE QUICHES
These low-fat, low-cal, high protein and high fiber vegetable quiches are the perfect way to start your day. Go to my Youtube or Facebook page: "Nikki Dinki Cooking" for a "How To" video on making these!
Provided by Nikki Dinki Cooking
Categories Breakfast
Time 35m
Yield 12 mini quiches, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
- Add leeks, peppers and garlic and saute for another 5-7min.
- Add salt and pepper to taste.
- Turn off heat and put aside to semi-cool.
- Beat together eggs, milk, paprika, and hot sauce.
- Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
- Then add the vegetable mixture to each one and top with Parmesan cheese.
- Bake at 350 for approx 25min until golden brown.
- Eat immediately or cool on cooling rack and store in the fridge.
- To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.
CHEESE & VEGEMITE MINI QUICHES
Ok, I haven't tried Vegemite yet, but I'm bound and determined to, so I found this recipe on their website. It sounded good! I hear the biggest mistake we Americans make with both Vegemite and Marmite are to slather them on thickly like peanut butter when the "right" way is to put a very thin, almost transparent layer on toast or the bread of your sandwich. I'm quite eager to try them, but a bit scared from all the "love it or hate it" hype! Of course, that's true for things like liver and brussel sprouts too...
Provided by Sandi From CA
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- SPREAD each slice of bread with butter then very thinly with Vegemite. Press bread into non-stick muffin pans, Vegemite sides facing up.
- COOK bacon and mushrooms in a frying pan for 2 minutes. Combine bacon, mushrooms, cheese, eggs, cream and chives.
- SPOON savoury egg mixture into bread cases and bake at 210ºC for 15 minutes or until set. Serve hot or cold.
Nutrition Facts : Calories 143.3, Fat 7.7, SaturatedFat 3.6, Cholesterol 51.5, Sodium 257.3, Carbohydrate 13.3, Fiber 0.7, Sugar 1.3, Protein 5.2
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