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
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
QUICHE FOR ONE
Steps:
- In a small skillet, saute the mushrooms in butter until softened. In a small bowl, beat egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon and chives. , Pour into a 5-in. pie plate coated with cooking spray. Bake at 350° for 30 minutes or until set. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 154 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 349mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
MINI QUICHE 4 WAYS
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Provided by Bibi
Time 1h30m
Yield 16
Number Of Ingredients 23
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.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g
MINI QUICHE FOR ONE
This mini quiche for one, made with pastry crust, egg, cream, nutmeg, and ham or bacon, is far easier to make than you might suspect. It's also the perfect single serving.
Provided by Judith Jones
Categories Mains
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (218°C).
- If the dough is very cold, let it warm on the counter until it feels pliable. Roll the dough out on a lightly floured work surface into a circle 6 to 7 inches (15 to 18 cm) in diameter.
- Gently place the dough in the tart pan, pressing it firmly around the edges and trimming any dough that hangs over the edge. Prick the dough with the tines of a fork. Line the dough with parchment paper or aluminum foil buttered on its underside and fill the pan with dried beans, rice, or pie weights.
- Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C), remove the parchment or foil and weights, and prick the bottom again. Bake, uncovered, for 2 minutes more.
- While the pastry is baking, crack the egg into a measuring cup and add enough cream to make a scant 1/2 cup. Add the salt and nutmeg and mix well.
- Scatter the prosciutto, ham, or bacon over the crust and pour in the egg and cream mixture, which should fill the tart shell right up to the top. (If you have a little too much filling, save it to add to scrambled eggs the next morning.)
- Carefully place the tart pan on a rimmed baking sheet lined with parchment paper or aluminum foil and bake until the quiche filling seems set in the center, about 25 minutes.
- Remove from the oven and let the quiche rest until set, about 5 minutes. (Yes, you can wait that long before you dive in.) Set the table, shut down the computer, have a seat, and help yourself.
Nutrition Facts : ServingSize 1 quiche, Calories 499 kcal, Carbohydrate 33 g, Protein 14 g, Fat 35 g, SaturatedFat 18 g, TransFat 0.04 g, Cholesterol 261 mg, Sodium 1022 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g
MINI QUICHES
Provided by Duff Goldman
Categories appetizer
Time 1h45m
Yield 24 mini quiches
Number Of Ingredients 13
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.
QUICHE FOR ONE
Steps:
- Preheat the oven to 450°. If the dough is very cold, let it warm up in the kitchen until it feels pliable. Roll it out on a lightly floured board to a circle approximately 9 inches in diameter, and fit it into the small tart form, pressing it firmly around the edges, trimming the overhang. Prick the bottom, then line the pan with foil buttered on its underside and fill it with dried beans or small baking stones. Bake for 10 minutes at 425°, turn down the heat to 375°, remove the foil and beans, prick the bottom again, and bake another 2 minutes.
- Meanwhile, as the shell is baking, crack the egg into a measuring cup, and add enough cream to make a scant 1/2 cup. Add the seasonings, and mix well. Scatter the prosciutto, ham, or bacon over the bottom of the tart, and pour in the egg-cream mixture, which will fill the tart shell right up to the top (if you have a little too much, just discard or add it to some scrambled eggs). Place on a Silpat-or foil-lined baking pan and bake for 25 minutes. Remove from the oven and let set for about 5 minutes, if you can wait that long before you dive in.
- Variations
- A quiche is a great catchall for goodies lurking in the fridge. You can vary the above just by adding a tablespoon or so of grated cheese-Gruyère, aged Cheddar or Gouda, or a French mountain cheese-you name it. Sautéed mushrooms, cooked asparagus, spinach, and zucchini make good fillings, as do cooked seafood, sausage, and spicy meats.
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