Mini Skillet Quiche Food

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 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.

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.

EASY NO-CRUST MINI QUICHE APPETIZER

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.

STOVE TOP SKILLET QUICHE

Steps:

• 1. Heat a small skillet over medium heat. Drizzle the bottom & sides with Olive oil. Lower the heat to very low.
• 2. Beat eggs, add in the creamy cheese, bacon and vegetables..Blend seasoning of choice, salt & pepper and half the herb blend into the egg mixture.
• 3. Pour into heated skillet. Cover immediately and let it sit undisturbed for a couple of minutes.
• 4. Check to make sure it's not too hot.Use a rubber spatula, loosen the bottom and sides of the skillet and stir around to get ingredients evenly incorporated. Adjust heat if necessary and replace cover and check back occasionally until nearly finished.
• 5. When the eggs are "set" sprinkle with melting type cheese and the remaining herbs. Replace cover, remove from heat and let cheese melt.
• 6. Drizzle some Pesto Aioli over the top if desired. If using a large skillet-plate and enjoy. If you used two mini skillets-eat them individually right out of the pan.

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 LEEK QUICHES

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the leeks in a bowl of water and strain. Set aside.
• In a skillet over medium heat, add the butter. When it is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the heat, stir in the thyme, and let cool to room temperature.
• Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
• In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
• Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm.

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

MINI SKILLET QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a 6-inch cast iron skillet.
• Whisk eggs in a small bowl. Stir in heavy cream, garlic, parsley, onion powder, salt, and pepper. Pour into the oiled skillet. Stir in Cheddar cheese.
• Bake in the preheated oven for 30 minutes. Remove quiche from oven and let sit 10 minutes before serving.

MINI QUICHES WITH A PUFF PASTRY CRUST

Steps:

• Preheat oven to 375°F. Prep two muffin trays by greasing the muffin cups with nonstick cooking spray.
• With a rolling pin on a lightly floured surface, flatten out the puff pasty sheets to about 1/8 inch thick, shaping the dough into a large rectangle about 16 inches wide and 12 inches long. Cut the pastry sheet into 12 even squares using a sharp knife. Repeat with the other puff pastry sheet.
• Line the greased muffin cups with one square of dough each, pushing the dough down into the bottom of the tin. The corners should poke out of the pan.
• Heat the olive oil in a medium-sized skillet over medium-high heat. Saute the onions and garlic until the onions turn translucent. Add the spinach, and sautee until the leaves wilt and become tender. Season to taste with salt and pepper. Set aside and let cool slightly in the pan.
• In a medium bowl, whisk together the milk and eggs. Stir in the cheese.
• Evenly divide the spinach mixture between the pastry-lined muffin cups. Spoon the egg mixture over the spinach, filling about 2/3 to the top.
• Bake 35-45 minutes, until the eggs are set and the crust has browned.
• Remove from the oven and let cool 10 minutes in the pan before removing and placing them on a wire rack to cool for another 15 minutes. Serve warm.

SKILLET QUICHE

Steps:

• In a metal handled skillet, fry the bacon pieces with the diced onion, minced garlic, and mushrooms.
• While that is cooking, mix the eggs, cubes of velveeta cheese, salt and pepper.
• Add the diced tomato to the skillet when the onions are starting to carmelize and stir. Let it saute another minute or two.
• Add the egg mixture to the skillet, stir and let cook until the edges are puffy. The center will look a little wet still.
• Sprinkle the shredded cheddar on top of the partially cooked eggs, and add extra sliced mushrooms on top.
• Put the skillet into the oven on broil until the edges are slightly brown and the center is no longer 'wet'. I left mine in a little longer than it needed because I really like the toasty edges.
• Cut into wedges.

BACON MINI QUICHE

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.

PETITE SAUSAGE QUICHES

Steps:

• Preheat oven to 375°. Beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into 36 balls; press onto the bottom and up the sides of greased miniature muffin cups., In a large skillet, cook sausage over medium heat until no longer pink; drain and crumble. Sprinkle sausage, Swiss cheese and chives into muffin cups. Beat egg, cream, salt and pepper until blended; pour into shells. , Bake until browned, 28-30 minutes (for a browner bottom crust, bake on a lower rack). Serve warm.

LOW CARB CRUSTLESS QUICHE WITH BACON, BROCCOLI AND CHEDDAR

Steps:

• Preheat oven to 375 degrees.
• In a cast iron skillet or other oven safe, skillet, cook bacon until crispy. Remove pan from heat. With a slotted spoon, remove cooked bacon to drain on a paper towel. Remove grease from the pan and discard or set aside for another use.
• In a large bowl, combine eggs and half and half. Add bacon, broccoli and shredded cheddar cheese. Stir to combine. Add egg mixture to skillet.
• Cook in the oven for 45 minutes or until eggs in the center are set. (If it appears to be browning too quickly, cover with foil.
• Allow to cool slightly before cutting into wedges to serve.
• Cook bacon and drain. Allow to cool.
• In a large bowl, combine eggs and half and half. Add bacon, broccoli and shredded cheddar cheese. Stir to combine.
• Place bacon and egg mixture in a gallon sided ziplock bag. Seal tightly (you may want to double bag). Be sure to label!
• Place flat in the freezer until ready to thaw and cook
• Thaw in the refrigerator 12-24 hours. Preheat oven to 375 degrees. Add thawed egg mixture to an oven proof skillet and cook for 45 minutes or until eggs in the center are set.

MINI MEXICAN QUICHES

Steps:

• In a large skillet heat the oil over medium high heat. Add the minced garlic and chopped jalapeno and saute for 5 minutes until fragrant. Add the ground pork and cook until meat is completely cooked. Add the paprika and red pepper flakes and combine. Taste and season with salt and pepper. Set aside.
• Using a 2.5 inch diameter round cookie cutter, cut the tortillas into small circles. Each large tortilla should yield 4 smaller circles. (Adjust the following depending on the number of mini cupcake tins you have - mine yielded 12 per sheet.) Microwave 12 of the smaller circle for 20 seconds until they are more pliable. Place each small circle over a cupcake hole and push down to form a small cup like form. Bake in a 375 degree oven for 12 minutes until the tortilla holds the cup like shape. Repeat this process for the remaining small tortillas.
• Once the tortilla cups have been bakes. Add 1 tbsp of the pork mixture into the cup. Top with shredded cheddar and bake on a baking sheet until the cheese is melted.
• Once cheese has melted remove from the oven, top with 2 cubes of avocado and a chive on top.
• These are best served warm so make sure to pop these delicious bites into your mouth shortly after baking... but not too soon - I don't want any burned mouths or something terrible like that!

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

CHEESY HASH BROWN QUICHE RECIPE BY TASTY

Steps:

• Mix hash browns with butter and salt, and press into a 9-inch (20cm) pie plate.
• Bake at 450°F (230°C) for 20 minutes until golden brown.
• Meanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled.
• Transfer to a bowl and cool.
• Add the eggs, cheese, milk, salt, and pepper. Mix.
• Pour into the hash brown crust.
• Bake at 350°F (175°C) for an additional 30 minutes, until a knife inserted in the center comes out clean.
• Cut and serve with your favorite toppings.
• Enjoy!

CRUSTLESS BACON AND CHEESE QUICHE

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.
• Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.