Mini Quiche Tarts Food

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.

QUICHE TARTS

Steps:

• Chop up the bacon into small pieces and fry until crisp.
• Combine the rest of ingredients in a bowl.
• Sprinkle cooked bacon onto bottom of tart shells, and top each tart with egg mixture.
• Bake at 350°F until browned.

MINI QUICHE TARTS

Steps:

• Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
• Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
• Preheat the oven to 170C/340°F.
• Bake in the oven for 15 minutes.
• Meanwhile start making the filling. Gently fry the onion and kale until softened.
• Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
• When the bases are ready remove for the oven and fill each of them with the filling mixture.
• Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.

MINI QUICHES

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.

MINI QUICHE

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 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.

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.

MINI BREAKFAST QUICHES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
• Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

INDIVIDUAL MINI SHRIMP QUICHES

Steps:

• Bake the tart shells in a 375°F oven for about 5 minutes.
• Coarsely chop the shrimp (except for 36 you have set aside for garnish).
• Beat together the eggs and cottage cheese.
• Stir in the chopped shrimp, Parmesan, chives, hot pepper sauce and pepper.
• Spoon the cooked, shrimp mixture into the tarts shells.
• Top with grated cheese and the reserve shrimp.
• Bake for 20 minutes or until golden or until they arepuffed and golden.

SAVOURY AFTERNOON-TEA / PICNIC TARTS / QUICHES

Steps:

• Preheat the oven to 350F and lightly butter a 12-hole deep muffin tin.
• Roll out the pastry on a lightly floured surface. Using a 4-5in pastry cutter, cut out 12 circles. Loosely press them into the muffin tin, retaining a frilly or wobbly edge to them, rather than pressing in firmly around the edges. Chill in the refrigerator.
• In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper. This is your basic mixture, ready to add your chosen flavours.
• If you are doing the goat cheese and tomato filling, crumble the goat cheese into the chilled pastry cases and scatter over the basil. Pour over the egg mixture and then top each tart with thin slices of tomato.
• If you are doing the ham, cheddar and mustard filling, stir the ham, cheese and mustard into the egg mixture and divide it between the chilled pastry cases.
• Place the tarts in the oven for 30-35 minutes until the pastry is lightly golden and the eggs have set. Cool for about 10 minutes before removing from the tin. Serve warm or cold as a savoury afternoon treat.

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.

MINI SAUSAGE QUICHE APPETIZERS

Steps:

• Lightly grease 36 miniature muffin tins.
• In a bowl beat butter with cream cheese and flour until smooth.
• Shape tablespoons of dough into balls.
• Press 1 ball into the bottom and up the sides of each greased muffin cup.
• Cover lightly with plastic wrap and refrigerate the tins until ready to fill.
• In a skillet cook the sausage meat until no longer pink; drain fat and cool slightly.
• Divide the sausage meat into each prepared dough/muffin tin.
• Sprinkle a small amount of Swiss cheese over the top of the sausage meat then some green onions over the cheese.
• In a bowl whisk the eggs with cream and black pepper.
• Pour the egg mixture into each shell then sprinkle Parmesan cheese on top.
• Bake at 375 degrees F for about 20-25 minutes or until browned.

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.

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.