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Easy Mini Quiche

Easy Mini Quiche


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Bite size Easy Mini Quiche; perfect for brunch or as an appetizer. You can vary the ingredients to make it with meat or vegetarian.MORE+LESS-

Updated September 20, 2016

1 1/4

cups Original Bisquick™ mix

1/4

cup butter or margarine, softened

2

tablespoons boiling water

2

medium green onions, thinly sliced (2 tablespoons)

1/4

teaspoon ground red pepper (cayenne)

1/2

cup shredded Swiss cheese (2 oz)

1/4

cup red bell pepper, chopped finely

Hide Images

  • 1

    Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.

  • 2

    In small bowl, stir Bisquick™ mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.

  • 3

    In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.

  • 4

    Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

No nutrition information available for this recipe


Easy Egg-Free Mini Quiche Recipe

Between family, work, and school obligations, not many of us get to have leisurely mornings mid-week, making a quick breakfast not just tempting, but the only option. However, quick doesn’t have to mean unhealthy. These egg-free mini-quiches are vegan, full of filling protein, and can be made ahead for a week’s worth of easy-to-grab meals. These aren’t only great as a quick breakfast option — they also work perfectly as an on-the-go snack, last for several days, and can be warmed up in a toaster oven or even enjoyed cold.

The turmeric is a star ingredient here. It adds flavor and also contributes to the yellow coloring of the dish, giving it a more egg-like appearance. The nutritional yeast is also important, adding a cheesy, umami flavor to the quiche that makes it hard to believe this is a vegan recipe.

Ingredients:

1 cup / 40g nutritional yeast

2 Tbsp. coconut oil, melted

Combine chickpea flour, onion powder, garlic powder, ground turmeric, salt, black pepper, and baking powder. Stir and add nutritional yeast to the mixture.

Whisk in 3 cups of water gradually.

Add in desired vegetables.

Using a 1/3 cup scoop, fill a greased muffin tin with the batter, almost to the top.

Bake for about 15-20 minutes until the tops are golden brown and they pass the "toothpick test." Once they’re out of the oven, run a knife along the sides to free them from the muffin tin. They should pop out easily — keep them on their side to help release the steam.

Check the consistency of the batter before you add all of the water, you may not need to use the full amount called for.

You can opt for real garlic and onion versus garlic and onion powder, but the powder form is more easily incorporated into the batter.

Instead of chives, feel free to use diced red onion or caramelized onions.

Instead of roasted red peppers, you can substitute with diced olives, sun-dried tomatoes, or mushrooms.

If you’re planning to add more veggies to this dish, cook them beforehand or make sure they don’t have a high water content, or it will seep as it bakes and keep the center of the mini-quiche raw.

Don’t use cupcake liners as they will stick to the mini-quiche. Instead, opt for a well-greased tin.

Try these with a smear of tahini, avocado, or coconut oil on top.

RECIPE COURTESY OF SARAH BRITTON:

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.


Mini Quiche

Mini Quiche are literally the perfect finger food:

small enough to eat with one hand (while the other is clutching a wine glass like it’s your life line)

no need for toothpicks, mini napkins

mess free food – no risk of sauce dribbling down your new white silk top

can be made 2 to 3 days ahead, kept in the fridge or frozen then reheated

they look adorable – and impressive!

customisable – so you can cater for the vegetarians, bacon monsters and artichoke queens and

and most importantly – they taste even better than they look.


For my Mini Quiche Recipe, I decided to use surplus Aldi frozen puff pastry sheets which were nearing their ”use by” date. The end result was a Mini Quiche Recipe that I’ll be using forever now.

I enjoyed the complete process of making my treats, especially given this was the first time I was trying the settings on my new Ariston oven. You can see from the photo I took that they are golden brown, that the pastry on the Mini Quiche Recipe is crisp and golden, and the quantity of ham is enough that you can still see the little chunks even once the quiche are cooked.

There are also so many variations you can create with this Mini Quiche Recipe Smoked Salmon and Cheese, Tuna and Corn, or Chicken and Feta. For a vegetarian option you could make Char-grilled Capsicum and Onion, Asparagus and Cheese, or a motley assortment of leftover veggie pieces!

This scrumptious Mini Quiche Recipe is so great for leftovers, too, because each mini quiche is an individual entity! They can easily be stored in their own little compartment of a lunchbox, or packed individually for your lunch. These mini delights are also a fantastic opportunity in which to hide veggies! If you cut your hidden veg small enough, your kids won’t even notice they’re there, buried in the eggy filling of these mini quiches. You could easily smuggle your goblins some mushrooms, spinach leaves, spring onion shoots, asparagus, and even green peas! So long as the filling is covered by at least a thin layer of cheese, I doubt your munchkins will notice your secret additions!


Recipe Summary

  • 1 14.1 ounce pkg. (2 crusts) rolled refrigerated unbaked piecrust
  • 2 eggs, lightly beaten
  • ⅔ cup milk
  • ¼ cup finely chopped green onions (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup desired finely chopped or crumbled cooked meat and/or vegetable, such as bacon, ham, sausage, shrimp, spinach, broccoli, or red sweet pepper
  • ¼ cup desired finely shredded or crumbled cheese

Preheat oven to 425°F. Let piecrust stand according to package directions.

Meanwhile, in a large glass measuring cup or medium bowl combine next five ingredients (through black pepper). (A measuring cup will make it easier to pour filling into pastry shells.)

Unroll piecrust. Using a 2 1/2- or 3-inch round cutter, cut out pastry. Press pastry circles onto bottoms and up sides of twenty-four 1 3/4-inch muffin cups. Place a pinch of meat and/or vegetable and cheese into each pastry shell. Pour egg mixture over filling.

Bake 13 to 15 minutes or until filling is puffed and pastry is golden. Cool in muffin cups 2 minutes. Remove from muffin cups serve warm.


Watch the video: Quick and Easy Mini Cheese Quiche!! (July 2022).


Comments:

  1. Lars

    very curious:)

  2. Culain

  3. Bela

    Thank you so much, just something with comments on the blog, I managed to write the third time (



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