Mini Broccoli Quiches With Prosciutto Crusts Recipes

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.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

BROCCOLI & CHEDDAR MINI QUICHES

Steps:

• Preheat oven to 350F and line a large rimmed baking sheet with foil.
• Grease 10-12 cups in a 12-cup muffin tin and set aside.
• Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on HIGH until tender, about 5 minutes.
• Let broccoli cool slightly, then chop into small pieces.
• In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
• Stir in cheese, salt, pepper and nutmeg.
• Add chopped broccoli to the mixture.
• Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
• Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
• Let cool slightly, then run a knife around each quiche.
• Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
• Serve warm or at room temperature.

PROSCIUTTO CRISPS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
• Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.

BROCCOLI AND CHEESE MINI QUICHE

Steps:

• Preheat oven to 350 derees.
• Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
• Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
• In a skillet, saute 2T. butter with onion until onion is soft and browned.
• In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
• Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
• Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
• Makes 6 large muffin tin quiche's.