Individual Quiche Food

CRUSTLESS MINI QUICHE RECIPE

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.

INDIVIDUAL QUICHES

Steps:

• Preheat oven to 400°F and position racks in the top and bottom thirds of the oven
• In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes
• Using a slotted spoon, transfer the bacon to a paper towel-lined plate
• In a large bowl, combine the half-and-half, eggs, egg yolks, thyme, salt, pepper and nutmeg
• Lightly spray the muffin tins with cooking spray
• Roll the puff pastry sheet out on a lightly floured work surface into a 9"x12" rectangle
• Cut the rectangle into 6 equal squares and place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin
• Divide the Gruyere, spinach and bacon between each of the cups and fill them with the egg custard just to the top of the cup line
• Fold each overlapping corner of each square over top of the filling to enclose it
• You can bake the quiches immediately or freeze and bake them later
• Pop the quiches into the oven and bake about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown
• Serve with your favorite salad alongside

MINI QUICHE LORRAINE (6 INGREDIENTS)

Steps:

• Pre-heat the oven to 355F / 180C.
• Pan fry the bacon in a little oil for ten minutes or until starting to crisp.
• Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.
• Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
• Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.
• Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.
• Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.

INDIVIDUAL QUICHES

Steps:

• Divide bread cubes among four 10-oz. ramekins or custard cups coated with cooking spray. Layer with ham, mushrooms, broccoli, onion and green pepper. In a small bowl, whisk the eggs, milk and mustard; pour over vegetables. Sprinkle with cheese., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Serve desired number of quiches. Cool remaining quiches; cover and freeze for up to 3 months., To use frozen quiches: Carefully remove frozen quiches from ramekins. Place on an ungreased baking sheet or microwave-safe plate. Bake, uncovered, at 350° for 30-35 minutes or microwave at 50% power for 4-6 minutes or until heated through.

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.

INDIVIDUAL QUICHE

Steps:

• In a small skillet, brown sausages; drain. In a small bowl, beat egg, milk, salt, pepper and mustard; set aside. Cube bread; place in a greased 8-oz. custard cup. Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

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!

MINI QUICHE

Steps:

• Cook the onion and bacon over a low heat until the onion is softened.
• Allow to cool a little.
• Mix together with the eggs, cream, cheese, parsley and salt and pepper.
• Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
• Use these to line a mini muffin pan.
• Place about 2 teaspoons of the egg and bacon mix in each pastry base.
• Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
• repeat with remaining pastry sheets and mix.

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 QUICHE LORRAINES

Steps:

• Light the oven to Gas Mark 5/190°C.
• Put the flour and margarine into the mixing bowl and rub together to form small crumbs.
• Add the water and mix together using the pallet knife.
• Flour a worktop surface and roll out the pastry to a thin layer. Using the pallet knife or a shape cutter, cut out reasonable sized circles to fit the moulds and place into the moulds and up the sides. Push down to flatten (it doesn’t matter if there are creases on the inside - it won’t be seen!).
• In the jug of milk, crack the eggs and beat gently. Add the cheese and mix using a fork or whisk.
• Fry the bacon, onion, tomatoes and mushrooms and when cooked, put evenly into the quiches.
• Pour the egg, milk and cheese evenly into the pastry moulds. DO NOT OVER FILL!
• Bake for 15 minutes until golden brown.

MINI QUICHE RECIPE

Steps:

• Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
• Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
• Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
• Roll out dough on a floured surface, to ¼ " (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into 4" mini quiche tins with removable bottoms, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
• Preheat oven to 350F (175C).
• Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex, pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
• Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
• Then prepare all the fillings and have everything measured out and ready to go.
• Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
• For each pastry add the cheese first. On the bottom.
• Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
• Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
• Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
• To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.

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.