Mini Quiche Recipe

These mini quiches will brighten up your (and your family’s) day. With multiple fillings, you should have just what you need in your fridge or pantry. Freeze and eat for delicious, quick breakfast on weekdays. Bake in a muffin pan for small bite-sized quiches!

MINI QUICHE RECIPE
Prep Time: 2 Hours
Servings: 4

INGREDIENTS
Crust
2 cups All-Purpose Flour
¾ cup + 2 tbsp Cornstarch
½ teaspoon Salt
1 cup Butter, cold & cubed
¼ cup Water, cold
½ a large Egg (2 tbsp) (To halve a raw egg, crack into a small bowl & whisk just until smooth. Measure out 2 tbsp.)

Egg Filling
2 Eggs
¾ cup Half & Half (or milk)
¼ teaspoon Salt
¼ teaspoon Pepper

Garden Veggie
½ cup Broccoli Florets, chopped small
1 Carrot, shredded
¼ cup Onion, finely chopped
¼ cup Red Bell Pepper, finely chopped
1 tablespoon Olive Oil
¼ cup Parmesan Cheese, finely shredded

Bacon & Potato
4 slices Bacon, cooked & crumbled
1 small Potato, chopped into small cubes
¼ cup Onion, finely chopped
1 tablespoon Olive Oil
½ cup Gruyere, Swiss or Muenster, shredded

Ham & Cheddar
1 cup Ham, chopped into small cubes
½ cup Cheddar Cheese, shredded

DIRECTIONS
Make the crust: In a large bowl, stir together the flour, cornstarch & salt. Add the cold, cubed butter and cut in to the flour mixture with a pastry cutter or fork until the mixture looks sandy & butter pieces are pea sized.

Whisk together the water and egg and pour into the flour mixture. Mix together with a wooden spoon until a dough forms. Knead a few times with your hands as necessary to form a cohesive dough. Place on a countertop and pat into a disk about 1 inch thick. Wrap in plastic wrap to chill at least 1 hour.

Roll dough about 1/8 – 1/4 inch thick. Cut & place into tart pans, cover with plastic wrap & refrigerate until ready to use. Can be done 1-2 days in advance.

Make the egg filling: whisk together the eggs, half & half, salt & pepper until smooth. Set aside until ready to use.

Garden Veggie
Preheat oven to 350F. Steam the broccoli florets & shredded carrot in the microwave until fork tender, let cool. Saute onion and red bell pepper in olive oil until tender, let cool. Toss together broccoli, shredded carrot & onion-red bell pepper mixure with shredded cheese. Divide amongst unbaked tart shells and pour in egg filling. Depending on the size of your tarts, bake from 20- 45 minutes, until filling is set (knife inserted in center should come out clean).

Bacon & Potato
Preheat oven to 350F. Steam the cubed potato in the microwave until fork tender, let cool. Sautee onion with olive oil until translucent & tender, let cool. Toss together cooled potato, onion & crumbled bacon with shredded cheese. Divide amongst unbaked tart shells & pour in egg filling. Depending on the size of your tarts, bake from 20-45 minutes, until filling is set (knife inserted in center should come out clean).

Ham & Cheddar
Preheat oven to 350F. Toss together ham & shredded cheese. Divide amongst unbaked tart shells & pour in egg filling. Depending on the size of your tarts, bake from 20-45 minutes, until filling is set (knife inserted in center should come out clean).

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