Easy Mini Quiches Food

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MINI QUICHE



Mini Quiche image

Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!

Provided by Nagi

Categories     Finger Food

Number Of Ingredients 23

3 sheets shortcrust pastry
3 eggs
2/3 cup cream (, heavy/thickened)
1/2 tsp salt
Pinch black pepper
2 tsp (10g) butter
150g (5 oz) bacon (, finely chopped)
1/2 eschallot ((shallot/French onion), finely diced)
1/3 cup (30g/1oz) swiss or gruyere cheese (, shredded (Note 2))
1 tbsp (15g) butter
120g (4oz) baby spinach (, sliced 1/2cm / 1/5" thick)
1 garlic clove (, minced)
1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
1 tbsp (15g) butter
1 clove garlic (, minced)
100g (4 oz) mushrooms (, finely chopped)
8 mushrooms (, small, sliced (decorating))
1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
1 tbsp chopped chives
1/4 cup green olives (, finely chopped)
1/4 cup sun dried tomatoes (, finely chopped)
30g (1 oz) fetta (, crumbled)
1/4 cup (25g/1oz) swiss or gruyere cheese (, shredded (Note 2))

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!

Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MINI QUICHES



Mini Quiches image

Make bite-size quiche that deliver big taste! Serve them for a brunch buffet or a simple appetizer.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 24

Number Of Ingredients 10

1 1/4 cups Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

Steps:

  • Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
  • In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
  • In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
  • Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 0 g, TransFat 0 g

MINI QUICHE (ANY FLAVOR!)



Mini Quiche (Any Flavor!) image

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 7

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper
3/4 cup add-ins (see recipe note)
1/2 cup shredded or crumbled cheese (see recipe note)

Steps:

  • I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
  • Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
  • Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You'll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it's at room temperature. You'll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
  • Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  • Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  • Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
  • Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

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

EASY CRUSTLESS MINI-QUICHES



Easy Crustless Mini-Quiches image

These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.

Provided by zoe85

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup cooked broccoli (chopped)
12 slices cooked bacon
1 cup shredded cheddar cheese, any variety
6 eggs
1 cup heavy cream

Steps:

  • Preheat oven to 350. Spray muffin cups lightly with Pam.
  • Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
  • In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
  • (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
  • These can be refrigerated and microwaved, works well for a fast breakfast.

Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2

MINI QUICHE



Mini Quiche image

Provided by Patricia Heaton

Categories     main-dish

Time 55m

Yield 24 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for spraying the muffin tin
One 14.1-ounce package refrigerated pie crusts
3/4 cup half-and-half
1 large egg plus 1 large egg yolk
1 pinch cayenne
2 tablespoons finely chopped chives
1/3 cup finely chopped thick-sliced ham (about 2 ounces)

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.

MINI QUICHES



Mini quiches image

With all the decadence of a miniature high tea treat you'll enjoy the burst of flavour these bacon and capsicum quiches provide.

Categories     Starter, Morning tea, Afternoon tea

Time 40m

Yield Makes 12

Number Of Ingredients 8

2 sheets frozen ready-rolled shortcrust pastry
1/2 cup chopped bacon or ham
1/2 cup grated tasty cheese
1/4 cup chopped chargrilled capsicum
2 green onions, sliced
1/2 cup milk
2 eggs
salad, to serve (optional)

Steps:

  • Preheat oven to hot, 200°C. Lightly grease the recesses of a shallow 12-hole patty pan.
  • Cut 12 x 8cm rounds from the pastry sheets. Ease into prepared recesses of patty pan. Prick lightly with a fork.
  • Bake for 5 minutes. Remove from the oven. Reduce heat to moderate, 180°C.
  • Add equal amounts of bacon, cheese, capsicum and onion to each pastry case.
  • In a jug, whisk together the milk and eggs, then season to taste. Pour even amounts into each pastry case.
  • Bake for 15-20 minutes or until golden and firm. Store in an airtight container in the fridge. Serve with salad.

Nutrition Facts : ServingSize Makes 12

EASY NO-CRUST MINI QUICHE APPETIZER



Easy No-Crust Mini Quiche Appetizer image

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

1/4-1/2 cup cooked ham, chopped really small
8 -10 ounces fresh mushrooms, sliced
1 small shallots or 1 small onion, finely minced
2 cups Baby Spinach, chopped
butter or oil, for sauteing
4 large eggs
4 large egg whites
1/4 cup milk or 1/4 cup half-and-half
1/3 cup swiss cheese, shredded (or other cheese)

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

CRUSTLESS MINI QUICHE RECIPE



Crustless Mini Quiche Recipe image

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

6 large eggs
1/2 cup milk
1/2 cup diced tomatoes and green chiles
1/4 tsp. ground pepper
1/2 cup KRAFT Shredded Cheddar Cheese
5 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cooked crisp and crumbled
season to taste

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

RECIPE: EASY 5-INGREDIENT MINI QUICHE CUPS



Recipe: Easy 5-Ingredient Mini Quiche Cups image

Bite-sized quiches filled with melty cheese and chopped sweet bell peppers.

Provided by Grace Elkus

Categories     Egg dish     Breakfast     Snack     Appetizer

Time 55m

Number Of Ingredients 9

Cooking spray
1 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen (or use homemade)
3/4 cup whole milk, half-and-half, or heavy cream
1 large egg
1 large egg yolk
1/4 teaspoon kosher salt
Freshly ground black pepper
3/4 cup shredded Monterey jack or pepper jack cheese, divided
1 medium bell pepper, diced, or several mini sweet peppers, diced

Steps:

  • Arrange a rack in the middle of the oven and heat to 350°F. Spray a nonstick 24-well mini muffin tin with cooking spray.
  • Unroll the pie crusts and use a 2 1/2 or 3-inch round cutter (or other circular object, such as the lid of a jar or rim of a drinking glass) to cut out 24 rounds. Fit into the wells of the muffin tin, pushing the dough into the bottom and up the sides of each well.
  • Whisk the milk, egg, egg yolk, 1/4 teaspoon salt, and several grinds black pepper together in a medium bowl until combined; set aside.
  • Sprinkle half the cheese into the dough-lined wells of the muffin tin. Top with the chopped pepper, the sprinkle with the remaining cheese. Pour the egg mixture into the wells.
  • Bake until the filling is puffed and set, 20 to 25 minutes. Let cool 10 minutes before serving.

Nutrition Facts : SaturatedFat 5.7 g, UnsaturatedFat 0.0 g, Carbohydrate 19.1 g, Sugar 1.6 g, ServingSize Serves 10, Protein 6.3 g, Fat 17.8 g, Calories 261 cal, Sodium 269.1 mg, Fiber 1.7 g, Cholesterol 0 mg

HAM & CHEESE MINI QUICHES



Ham & Cheese Mini Quiches image

These Ham & Cheese Mini Quiches are easy to make and so delicious! Cheesy bites wrapped in flaky phyllo dough. They're perfect for Sunday Brunch or as holiday appetizers!

Provided by Krista

Categories     Brunch

Time 35m

Number Of Ingredients 8

24 phyllo dough shell
1/3 cup diced ham
2 eggs
1/2 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon dry thyme
1/4 cup shredded cheddar cheese
optional: chives for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Add parchment paper to a baking sheet and place the phyllo dough shells on it.
  • Heat a medium skillet to medium high heat. Add diced ham to a pan. Lightly brown for 4-5 minutes.
  • Evenly divide browned ham amongst the phyllo shells.
  • To a small bowl add eggs, milk, garlic powder and thyme. Whisk together until frothy.
  • Fill each phyllo shell with egg mixture.
  • Top with shredded cheese.
  • Bake for 25 minutes until cheese is melted and eggs are puffy.
  • Remove from oven. Garnish with chives. Serve.

Nutrition Facts : ServingSize 2 mini quiches, Calories 62 calories, Sugar 0 g, Sodium 69 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 0 g, Protein 3 g, Cholesterol 35 mg

PUFF PASTRY MINI QUICHE



Puff Pastry Mini Quiche image

These puff pastry mini quiches have endless filling options! Tucked inside a golden and flaky puff pastry casing is a filling of perfectly seasoned, fluffy eggs that can be customised with your favourite add-ins, including meats, cheese, veggies and herbs. They are great for feeding a hungry crowd and are perfect for freezing and reheating later.

Provided by Andrea Geddes

Categories     Appetizer     lunchbox     Snack

Time 35m

Number Of Ingredients 13

4 sheets of ready-rolled puff pastry
oil spray
6 large eggs
2 tbsp milk (or cream)
1 cup freshly grated cheese (tasty, cheddar or parmesan.)
salt and pepper
100 grams ham (finely chopped. Or use some pre-cooked bacon pieces.)
1/4 cup grated cheese (gruyere, swiss or tasty.)
1/2 cup fresh baby spinach leaves (finely chopped)
1/4 cup feta (crumbled)
1/4 cup cherry tomatoes (chopped. Or use sundried tomatoes.)
1 tbsp basil leaves (fresh or dried)
50 grams grilled halloumi cheese (optional. Pre-grilled and chopped into cubes.)

Steps:

  • Pre-heat the oven to 180 °C (356F)/160 °C fan forced. Lightly grease muffin trays (enough to make 24) with oil spray.
  • Place the thawed shortcrust pastry onto a clean bench and use a 8cm round cutter (or measuring cup) to cut the pastry into 24 circles.
  • Gently press the pastry into the muffin trays. Bake for around 5-8 minutes, until the pastry gets a thin skin. Remove from the oven. Gently (and carefully) press down any large bubbles in the pastry.

Nutrition Facts : Calories 116 kcal, Carbohydrate 10 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY



Easy Freezer-Prep Mini Quiches Recipe by Tasty image

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

3 premade frozen pie crusts, thawed
2 eggs
⅓ cup milk
¼ teaspoon salt
¼ teaspoon pepper
⅔ cup shredded cheddar cheese
¾ cup small broccoli floret
2 eggs
⅓ cup milk
⅔ cup shredded mozzarella cheese
¼ cup bell pepper, cooked
¼ cup onion, cooked
2 eggs
⅓ cup milk
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup shredded mozzarella cheese
⅓ cup crumbled goat cheese
⅓ cup tomato, chopped

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 HAM QUICHES



Mini Ham Quiches image

These quiches are delightful for brunch when you don't want to fuss. Replace the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

3/4 cup diced fully cooked ham
1/2 cup shredded sharp cheddar cheese
1/2 cup chopped ripe olives
3 large eggs, lightly beaten
1 cup half-and-half cream
1/4 cup butter, melted
3 drops hot pepper sauce
1/2 cup biscuit/baking mix
2 tablespoons grated Parmesan cheese
1/2 teaspoon ground mustard

Steps:

  • In a large bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups. In another bowl, combine the remaining ingredients just until blended. , Pour over ham mixture. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 11g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

EASY MINI QUICHE



Easy Mini Quiche image

I made these for a tea last month for a Waco federation woman club. Garnish with green olives or pimiento.

Provided by BOSQUE

Categories     Breakfast and Brunch     Eggs     Quiche

Time 30m

Yield 12

Number Of Ingredients 7

12 slices bread
1 onion, grated
½ cup shredded Swiss cheese
1 cup milk
4 eggs
1 teaspoon dry mustard
1 pinch black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
  • Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
  • In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.

Nutrition Facts : Calories 123 calories, Carbohydrate 15 g, Cholesterol 67.8 mg, Fat 4.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 1.8 g, Sodium 232.5 mg, Sugar 2.7 g

EASY MINI QUICHE RECIPE



Easy Mini Quiche Recipe image

Homemade Mini Quiche is so incredibly easy to make, you'll find yourself skipping the freezer section of your market. Delicious party food, teatime snack (or coffee break too), this recipe shows you how simple it is to make 3 different mini quiche varieties in one mini muffin tin.

Provided by Stephanie Wilson

Categories     Appetizers

Time 35m

Number Of Ingredients 13

1/3 cup small frozen broccoli florets
2 ounces shredded Cheddar cheese
pinch of red pepper flakes
2 ounces grated Swiss cheese
2 slices cooked bacon, crumbled
pinch of red pepper flakes
2 ounces grated Swiss cheese
3 ounces frozen spinach, thawed and squeezed
pinch red pepper flakes
1 package ready-made pie crust (two 9-inch rounds)
2 eggs
1/2 cup milk
1/4 teaspoon salt

Steps:

  • Bring the ready-made pie crusts to room temperature then preheat the oven to 375 degrees F. Spray 24 mini muffin cups with nonstick cooking spray. Set aside.
  • Unfold pie crusts and smooth the edges. Cut 24 circles using a 2 ½ inch floured biscuit cutter. Press a pastry round into the bottom and up the sides of each mini muffin cup.
  • In a glass measure with a pour spout, whisk together the eggs, milk, and salt until fully combined.
  • MINI SPINACH QUICHE: Add frozen spinach leaves to a fine-mesh sieve and run under hot water until thawed. Squeeze as much moisture as possible from the spinach. Into the bottom of 8 mini muffin cups, distribute evenly the shredded Swiss cheese. Top with an equal amount of spinach and a pinch of red pepper flakes.
  • MINI BACON AND CHEESE QUICHE: Divide the Swiss cheese evenly among 8 mini muffin cups. Top with crumbled cooked bacon and a pinch of red pepper flakes.
  • MINI BROCCOLI CHEDDAR QUICHE: Evenly divide shredded Cheddar cheese among the remaining 8 mini muffin cups. Top with tiny frozen broccoli florets and a pinch of red pepper flakes.
  • EGG CUSTARD: Pour the egg custard into each of the 24 mini muffin cups leaving a 1/4-inch margin at the top of the crust.
  • BAKE THE MINI QUICHES: Bake the mini quiches for 20 to 25 minutes, or until golden brown and cooked through. Let cool slightly before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 100 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

EASY MINI QUICHES



Easy Mini Quiches image

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

6 slices bacon, chopped
1 onion, chopped
3 eggs
¾ cup buttermilk baking mix
1 ½ tablespoons chopped fresh parsley
2 cups shredded American cheese

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

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