Easy Mini Quiches With Pulled Pork Food

MINI QUICHE 4 WAYS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
• Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
• To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
• Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
• Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
• Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
• Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.

RECIPE: EASY 5-INGREDIENT MINI QUICHE CUPS

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.

EASY MINI QUICHES WITH PULLED PORK

Steps:

• Heat the oven to 400 F (200 C/Gas 6).
• Spray the 24-cup mini muffin tin with nonstick cooking spray.
• Line the muffin cups with the round wonton or dumpling wrappers. A blunt utensil handle or your fingers can be used. Just be careful not to tear them with your fingernails.
• Put about 1 heaping teaspoon of pork in each cup, then a few shreds of cheese and a sprinkling of green onions.
• In a medium bowl, combine the eggs with the light cream, salt, and pepper. Whisk until the mixture is smooth and well blended.
• Put about 2 to 2 1/2 teaspoons in each cup (the mixture will rise a bit as they cook).
• Bake for 14 to 15 minutes, until the edges are golden brown and the filling is set.
• Serve with small bowls of ketchup or a Sriracha and ketchup mixture, barbecue sauce, a spicy sweet and sour sauce, or another favorite sauce. Makes 24 appetizer quiches. Expert Tips

EASY MINI QUICHES

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.

MINI QUICHES

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.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.