MINI BACON CHEESE QUICHE WITH PUFF PASTRY
Steps:
- Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
- Finely slice the spring onion and grate the cheese. Put these aside.
- Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
- Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
- If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
- Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
- Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
- Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
- Place in the preheated oven and bake for 20 minutes or until golden brown.
- Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 mini quiche, Calories 292 kcal, Carbohydrate 14 g, Protein 4 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g
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
EASY MINI QUICHE
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
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
MINI QUICHES WITH PEAS AND BACON
Provided by Molly Yeh
Time 1h
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
- To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
- Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
- Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.
MINI BACON QUICHES
Bite-size and brimming with bacon and cheese, these melt-in-your-mouth tidbits are easy for guests to handle, and they look so colorful on a buffet. Nobody can stop with just one.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Sprinkle each pastry crust with 1 teaspoon flour; place floured side down on a lightly floured surface. Cut 12 circles from each crust, using a 2-1/2 in. round biscuit cutter. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray; set aside., In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust. Bake at 400° for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 163mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
MINI QUICHES
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
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
MINI QUICHE
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
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 QUICHE
Make and share this Mini Quiche recipe from Food.com.
Provided by JustJanS
Categories Savory Pies
Time 22m
Yield 72 Mini Quiches
Number Of Ingredients 8
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.
CRUSTLESS MINI QUICHE RECIPE
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
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
MAKEOVER MINI BACON QUICHES
I asked the Taste of Home Test kitchen to help lighten up the Mini Bacon Quiches recipe my friends and family love-but not to touch the bacon! Calories, fat and sodium were slashed-but not one lick of real bacon flavor! -Julie Hieggelke, Grayslake, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture., Bake at 350° for 8-10 minutes or until filling is set and shells are lightly browned. Serve warm.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 77mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
MINI SPINACH, BACON, CHEESE QUICHES
A delicious, crust-free mini quiche perfect to use when you have a little leftover bacon and fresh spinach. Choose good quality cheeses freshly grated (I used Beecher's Marco Polo in place of mozzarella and Parmesano-Reggiano) and these will be even better. Prep time is if you are using leftover bacon.
Provided by griffjs
Categories Breakfast
Time 55m
Yield 10 mini-quiches, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
- Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
- Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
- Combine cheeses in a large bowl.
- Add eggs and stir until well blended.
- Add cooled spinach mixture. Stir to combine.
- Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
- Bake at 350 for 40 minutes until filling is set.
- Let stand for 10 minutes, then run a thin knife around edges to release.
- Serve warm.
BACON MINI QUICHE
Provided by My Food and Family
Categories Home
Time 28m
Yield 6 servings, 4 quiche each
Number Of Ingredients 7
Steps:
- Preheat your oven to 375°F.
- Cut the bacon into 1/4-inch-thick slices.
- Drop the sliced bacon into a hot skillet over medium heat. Fry, stirring frequently, until crisp. Drain the bacon bits on a paper towel.
- Use a 2-1/4-inch round cookie cutter to cut the pie crusts into 24 rounds for the quiche crusts. (If you don't have a cutter that size, find a lid or glass that diameter to use.)
- Gently push each pastry round into a mini muffin pan cup to fit the cavity and form a shell.
- Beat the eggs and cream together until well blended. Then, stir in the bacon, cheese and scallions. Season with the salt and pepper.
- Spoon about a tablespoon of the egg mixture into each pastry-lined cup.
- Bake for 12 to 13 min. (Crusts will just start to brown slightly and the egg mixture will puff up, then flatten back out.)
- Serve warm or at room temperature.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 500 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 13 g
MINI BROCCOLI, CHEDDAR & BACON QUICHE
These Mini Broccoli, Cheddar & Bacon Quiche are so cute and fun! These delicious quiche are a fool-proof way to get your kids to eat their veggies!
Provided by Jenny
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. and place round cuts of pie crust into 4 mini pie plates or ramekins. Partially bake crusts for 10 minutes then remove from oven.
- Place eggs, milk, salt and pepper into stand mixer with the whisk attachment in place. Whisk until well combined, about 20 seconds. Set aside.
- Heat olive oil in large skillet over medium heat. Saute onions for about 5 minutes then add broccoli florets, stirring and cooking for about 3 minutes. Remove from heat and set aside.
- Pour egg mixture evenly into the 4 pie dough lined pie plates. Top evenly with onion, broccoli, bacon and cheese. Bake for 22-27 minutes, until eggs are cooked through. Serve warm.
Nutrition Facts : Calories 399 kcal, Carbohydrate 6 g, Protein 32 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 397 mg, Sodium 2056 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY MINI QUICHE RECIPE
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
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
MINI BACON QUICHES
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 24 mini bacon quiches
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
- Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
- Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
- Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.
MINI QUICHE
Steps:
- Cook bacon: on a fry pan over medium heat, cook bacon until crisp and then remove from pan on paper towel-lined plate. Crumbled when cooled down and set aside. If you aren't cooking bacon, but are using other fillings that need to be cooked, now is the time!
- Make the egg filling: In a large bowl, add eggs, milk, salt & pepper and whisk until completely combined. Cover and refrigerate until later.
- Preheat oven to 375°F. Grease two 24-count mini muffin pans with nonstick spray. If you only have 1 mini muffin pan, bake these in batches. Work with 1 pie dough first and while the other stays in the fridge for the next batch of quiche.
- Cut your pie crust: Take your defrosted but chilled pie dough out of the fridge and onto a floured surface or a piece of parchment paper. Using a rolling pin, roll the pie crust out just a little before you start cutting. Using a 2.5-inch cookie cutter OR a 1/3 cup measuring cup, cut your small circles out and place to the side. You will need to re-roll your pie dough scraps a few times in order to get 24 for each tin. Work quickly through this, as the longer it takes the warmer the dough gets. Your first crust should give you 24 circles. Repeat with your second crust (if you have two pans). If you feel like your pie crust is getting too warm, stick it back in the fridge to chill for a little.
- Place the dough rounds into the greased 24-count mini muffin pan/pans. Press the dough flat into the bottom of the tins and up the sides.
- Evenly pour the cold egg filling into each unbaked crust. I used 1 TBSP of egg per each cup to make sure they were even. Then top evenly with bacon, and finish with a sprinkle of cheese.
- Bake mini quiches until the center is just about set and edges are lightly browned, about 20-23 minutes. Allow them to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a butter knife or spoon to scoop them out. Serve warm or at room temperature.
MINI CHEDDAR, BROCCOLI & BACON QUICHES
A perfect appetizer or brunch snack, these tiny bites are delicious.
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C). Spray 12 (2 ½ inch/6 cm) muffin cups with vegetable cooking spray.
- In bowl,stir together soup,broccoli,bacon,baking mix,cheese,milk and eggs; spoon about 1/4 cup (60 mL) into each muffin cup.
- Bake for about 30 minutes or until quiches are golden brown and knife inserted in the centres comes out clean. Let cool in pan on wire rack for 5 minutes.
Nutrition Facts :
MINI BACON QUICHE MUFFINS
Mini bacon quiche muffins are a quick morning breakfast idea without the crust.
Provided by Lorena Sestayo
Categories Crustless Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
- Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
- Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
- Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
- Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
- Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.7 g, Cholesterol 105.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 5.3 g, Sodium 319.5 mg, Sugar 1.5 g
MINI CHEDDAR, BROCCOLI & BACON QUICHES
Provided by Campbell
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).Spray 12 (2 ½ inch/6 cm) muffin cups with vegetable cooking spray.In bowl, stir together soup, broccoli, bacon, baking mix, cheese, milk and eggs; spoon about 1/4 cup (60 mL) into each muffin cup.Bake for about 30 minutes or until quiches are golden brown and knife inserted in the centres comes out clean.Let cool in pan on wire rack for 5 minutes.Tips:These adorable mini quiches are perfect for breakfast, brunch or served as an appetizer at your next party.
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- Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.
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