EASY NO-CRUST MINI QUICHE APPETIZER
I found this on the Food Network website and it was just what I was looking for: a flexible quiche recipe that doesn't have a crust. The original recipe calls to add the solid ingredients to the top of the quiche mixture in the pan, but there's no real reason why to do this, unless you think it's easier (I mixed it all together in a bowl and spooned it in). I have listed specific ingredients, but you are more than able to change those up to your taste. I prep/chop all the ingredients the night before if I'm making them for breakfast (I even saute the veggies in advance). The mini quiches keep really well and are good little snacks even when cold. They make a nice presentation when arranged on a plate. Inexpensive, healthy, easy and fast - that's what I like about this recipe!
Provided by Gina Farina
Categories Cheese
Time 50m
Yield 36 mini quiches, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF. Lightly coat (3) nonstick mini muffin pans with cooking spray or butter.
- In a skillet, saute the mushrooms until dry and lightly browned, about 10 minutes. Add the shallots to the skillet and saute until they are translucent. Place in a mixing bowl. In the same skillet with a little bit of butter, saute the spinach until it is just wilted but still bright green, about 2 minutes. Add to mixing bowl.
- In a separate bowl, whisk the eggs, eggs whites, milk and salt and pepper.Add in the cheese, the ham and the other sauteed ingredients. Mix well and spoon into muffin pans until they are about 1/2 full.
- Bake until the quiches are well risen and golden brown, about 20 or 25 minutes. When done cool in the muffin pan for 5 minutes.
- Optional ingredients:.Cooked bacon or sausage.; Chopped red or green pepper, sauteed.; Leek, chopped and sauteed.; Any kind of cheese, shredded.; Cooked broccoli, finely chopped.; Nutmeg, a dash to taste.
Nutrition Facts : Calories 87.1, Fat 4.8, SaturatedFat 2, Cholesterol 102.2, Sodium 85.4, Carbohydrate 2.4, Fiber 0.5, Sugar 0.9, Protein 8.7
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
Provided by Duff Goldman
Categories appetizer
Time 1h45m
Yield 24 mini quiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
- In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
- Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
- In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
- To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
- Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.
HASH BROWN MINI QUICHES RECIPE BY TASTY
Here's what you need: eggs, shredded cheddar cheese, kosher salt, ground pepper, shredded hashbrowns, Kroger Traditional Pork Sausage Pattys, yellow onion, eggs, heavy cream, kosher salt, Large handful baby spinach, fresh chive
Provided by Kroger
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
- Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
- Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
- Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
- Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
- In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
- In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
- Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
- Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
- Remove quiches from muffin tin. Serve with chopped chives for garnish!
EASY MINI QUICHES
This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.
Provided by Jayne
Categories Breakfast and Brunch Eggs
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
- In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
- Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 3 g, Cholesterol 38 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 261.3 mg, Sugar 0.3 g
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
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