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 SAUSAGE AND MUSHROOM QUICHES
Use spicy or mild sausages for this, I made this using small breakfast sausages with casings removed in place of the Italian sausages and added in some cayenne pepper to the sausage mixture.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h25m
Yield 12 quiches
Number Of Ingredients 13
Steps:
- Set oven to 325 degrees (oven rack set to second-lowest position).
- Generously spray 12 regular-size muffin tins with cooking spray.
- Heat oil in a large skillet over medium heat.
- Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
- Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
- Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
- In a bowl whisk eggs, egg whites and half and half cream together until blended.
- Divide the egg mixture between each muffin tin.
- Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
- Bake for about 25 minutes or until the tops are just beginning to brown.
- Let cool for 5 minutes in the tins.
- Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
- Turn upright and let cool.
MINI MUSHROOM-SAUSAGE QUICHES
I made this recipe on the day of the 2010 Cancer Survivor's walk for all the people who were walking with me. They loved it. It is easy and quick to make. I doubled the recipe and used a miniature muffin pan instead of the standard. Freezes very well. I found it on the foodnetwork.com and I did tweak just a little.
Provided by Darlene Wade
Categories Meat Breakfast
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat to 325 degrees. Coat a standard size nonstick muffin tin generously with cooking spray.
- 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool.
- 3. Add oil to the pan. Add mushrooms and scallions to the pan and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage; mix well. Let cool for 5 minutes.
- 4. Whisk eggs, pepper and milk in a bowl; add cheese; mix well. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
- 5. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
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