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
MINI QUICHE LORRAINE
These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.
Provided by Catherine Parnell-Proulx
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g
GINA'S QUICHE TARTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray.
- Roll out the pie dough. Using a 5-inch round cutter, punch out 6 circles of dough.
- Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms. Bake until golden, 15 to 18 minutes. Remove and let cool slightly.
- Start on the filling while the crust is baking. Add the bacon to a medium saute pan over medium heat and cook until crisp. Add the green onions and garlic and saute until soft, 1 to 2 more minutes. Season with salt and pepper and remove from heat to cool.
- Lower the oven to 350 degrees F.
- Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture. Season with a pinch of salt and pepper. Crumble the goat cheese into the baked shells.
- Ladle the mixture into the baked tartlet shells. Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes.
BACON QUICHE TARTS
Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion. -Kendra Schertz, Nappanee, Indiana
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 258 calories, Fat 19g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 409mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
BACON QUICHE TARTS
Light and flaky, these tarts are easy to make and easy to reheat. Just wrap loosely in foil and heat at 350 degrees F for 10 to 15 minutes, or until warm.
Provided by DONNA L.
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
- Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
- Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
- Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
- Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 12.4 g, Cholesterol 72.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.8 g, Sodium 464.4 mg, Sugar 2.8 g
QUICHE CRUST / SHORTCRUST PASTRY FOR PIES
Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).
Provided by Nagi | RecipeTin Eats
Time 50m
Number Of Ingredients 4
Steps:
- Place flour, salt and butter in a food processor.
- Pulse 10 times or until it looks like breadcrumbs.
- With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
- Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
- Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
- Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
- Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
- Gently roll the pastry so it wraps around the rolling pin.
- Unroll it over the quiche pan or pie dish - 23cm / 9".
- Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
- Roll the rolling pin across the top to cut off the excess pastry.
- Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
- Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
- Bake for 20 minutes, then remove from oven.
- Turn oven DOWN to 180C/350F (or 160C/320F fan).
- Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
- Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
- The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.
Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving
SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS
This 4 ingredients Savoury Shortcrust Pastry for Quiches, Tarts & Pies is super quick and easy to prepare in the food processor. This simple savoury pie crust is so flakey and light - you will never want to buy a pre-made one ever again!
Provided by A Baking Journey
Categories Breakfast dinner lunch
Number Of Ingredients 4
Steps:
- Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
- Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
- While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
- Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
- Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
- Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
- Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
- Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
- Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.
Nutrition Facts : Calories 1445 kcal, Carbohydrate 153 g, Protein 22 g, Fat 83 g, SaturatedFat 52 g, Cholesterol 215 mg, Sodium 1181 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
SPINACH QUICHE TARTS
Make and share this Spinach Quiche Tarts recipe from Food.com.
Provided by Darlene10
Categories Vegetable
Time 1h
Yield 36 tarts, 36 serving(s)
Number Of Ingredients 7
Steps:
- Line 3 tart tins with pastry.
- Brush pastry with 2 tbsp.
- melted butter and refrigerate for 30 minutes before filling.
- Add 1 teaspoon of drained spinach to each shell.
- Top each tart with cheese.
- Beat 3 eggs and 1 cup half and half cream.
- Add salt and pepper to taste.
- Spread 1 tablespoon of mixture into tart shells.
- Bake at 375° for 20 to 25 minutes.
EASY MINI QUICHES
This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.
Provided by Jayne
Categories Breakfast and Brunch Eggs
Time 30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 3 g, Cholesterol 38 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 261.3 mg, Sugar 0.3 g
MINI QUICHE TARTS
These mouth-watering quiches make such a delicious snack. We've made the base out of almonds and gluten free oats and the filling is eggs, sun dried tomatoes, kale and red onion with a dash of nutritional yeast. Traditional quiche is not usually a healthy option as it generally contains quite a lot of cream cheese. For this nutritious alternative we've substituted cream cheese for skimmed milk and used nutritional yeast to give the cheesy flavour. We've also used a mix of whole eggs and egg whites to help manage cholesterol levels. You can choose any fillings you like instead of the sun dried tomatoes, kale and red onion. Hope you enjoy!
Provided by hello
Categories Free Of...
Time 40m
Yield 12 quiches
Number Of Ingredients 15
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.
Nutrition Facts : Calories 189.2, Fat 12.2, SaturatedFat 4.9, Cholesterol 64.8, Sodium 119.6, Carbohydrate 13.4, Fiber 3.2, Sugar 1.6, Protein 8.5
SUMMER TOMATO TART
This is a gorgeous vegetarian celebration of summer; a beautiful Sunday Brunch or lunch dish for family or company
Provided by Valerie Lugonja
Categories Main
Time 1h30m
Number Of Ingredients 10
Steps:
- Follow instructions as per the recipe; place rings onto parchment covered cookie sheet
- Preheat oven to 375F
- Roll pastry over the rings to prepare to partially blind bake; dock base of pastry with fork
- Place plastic wrap over shell; fill with rice or beans, cover with plastic
- Place in oven for 15-18 minutes, until just beginning to brown
- Remove from oven; cook and prepare filling
- Preheat oven to 360F
- Beat eggs, milk, and cream together with the salt and pepper
- Pour everything into the pie shell, sprinkle with cheese
- Top with halved cherry tomatoes, cut side up, in a decorative centric pattern
- Bake for 30 - 40 minutes (until cooked)
- Garnish with gorgeous finishing salt and tiny fresh basil leaves; serve immediately
- Also good at room temperature
QUICHE TARTS
Make and share this Quiche Tarts recipe from Food.com.
Provided by Elephant.Shoes
Categories Lunch/Snacks
Time 25m
Yield 2 dozen, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 655.9, Fat 60.7, SaturatedFat 28, Cholesterol 455.4, Sodium 710.1, Carbohydrate 5.4, Sugar 0.8, Protein 22.1
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