Peppadew Mini Quiches Recipes

MINI QUICHES WITH PEAS AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
• To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
• Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
• Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.

EASY CRUSTLESS MINI-QUICHES

Steps:

• Preheat oven to 350. Spray muffin cups lightly with Pam.
• Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
• In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
• (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
• These can be refrigerated and microwaved, works well for a fast breakfast.

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.

PEPPADEW MINI QUICHES

Steps:

• Make the crust by whipping the butter and cream cheese together until smooth. Add the flour and stir just until barely combined to form a dough. Wrap in plastic and refrigerate for 1 hour.
• Combine eggs, cream, salt, pepper, peppadews, & chives and beat until smooth.
• Preheat oven to 375 degrees.
• Remove crust from the fridge. Break off 2 tbsp of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin tin is filled.
• Spoon in some of the egg/peppadew mixture into each shell, and top with shredded cheese.
• Bake for 10-15 minutes, or until quiche is lightly golden brown and slightly puffed.

MINI QUICHES

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.

HASH BROWN MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
• Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
• Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
• Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
• Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
• In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
• In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
• Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
• Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
• Remove quiches from muffin tin. Serve with chopped chives for garnish!

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.