Mini Quiche 4 Ways Recipe

Looking for a versatile and delicious dish to serve at your next brunch, lunch, or party? Look no further than these Mini Quiche 4 Ways! These tasty little treats are perfect for feeding a crowd, and the best part is they are customizable to suit anyone's taste preferences. Whether you're a fan of classic quiche flavors, or you prefer something a little more unique, there's a version of these mini quiches that will delight your taste buds.

Delicate and flaky pastry crusts are filled w...

16 (4 inch) frozen tart shells, thawed
8 tablespoons grated Cheddar cheese
2 slices cooked bacon
4 tablespoons diced green bell pepper
4 tablespoons diced ham
4 tablespoons chopped, cooked broccoli
½ teaspoon dried thyme, divided
8 tablespoons grated Gruyere cheese
4 tablespoons cooked onions
4 tablespoons cooked mushrooms
½ teaspoon garlic powder, divided
2 thin slices prosciutto, diced
¼ cup cooked chopped spinach
½ teaspoon Italian seasoning
¼ teaspoon ground nutmeg
6 large eggs
1 cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
2 medium cherry tomatoes, halved lengthwise
4 teaspoons diced red onion
4 teaspoons minced fresh parsley
2 teaspoons minced fresh basil

Information

Prep Time: 30 mins
Cook Time: 40 mins
Additional Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 16
Yield: 16 mini quiche

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

381 cal.

Total Fat: 24g
Saturated Fat: 9g
Cholesterol: 102mg
Sodium: 382mg
Total Carbohydrate: 32g
Dietary Fiber: 0g
Total Sugars: 8g
Protein: 10g
Vitamin C: 5mg
Calcium: 92mg
Iron: 2mg
Potassium: 140mg

How to Make Mini Quiche 4 Ways - A Step-by-Step Guide

Ingredients

Information

Nutrition

381 cal.

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