Mini Swiss Cheese Quiche Recipes

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.

BACON AND SWISS QUICHE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.
• Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
• Bake 15 minutes. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.

MINI SWISS QUICHES

Steps:

• Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
• Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.
• Place 1 tablespoons cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.
• Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.

MINI SWISS CHEESE QUICHE

Steps:

• Heat oven to 375 degrees.
• Spray 24 mini muffin tins with nonstick cooking spray.
• Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
• Press one round into the bottom and sides of each mini muffin tin.
• Place about 1 tablespoon of shredded cheese in the bottom of the crust.
• Top with a few green onions, and then some chopped pimientos.
• In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
• Divide the mixture between each muffin tin to within 1/4 inch from the top.
• Bake 25-30 minutes or until golden brown.
• Cool 3 minutes then carefully run a knife around the quiches and lift out.
• Serve warm.

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.

EASY MINI QUICHES

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.

MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

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.