Name: Mini Quiche 4 Ways
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Frozen tart shells, thawed - 16 (4 inch); Grated Cheddar cheese - 8 tablespoons; Cooked bacon - 2 slices; Diced green bell pepper - 4 tablespoons; Diced ham - 4 tablespoons; Chopped, cooked broccoli - 4 tablespoons; Dried thyme, divided - ½ teaspoon; Grated Gruyere cheese - 8 tablespoons; Cooked onions - 4 tablespoons; Cooked mushrooms - 4 tablespoons; Garlic powder, divided - ½ teaspoon; Prosciutto, diced - 2 thin slices; Cooked chopped spinach - ¼ cup; Italian seasoning - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Eggs - 6 large; Heavy cream - 1 cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Cherry tomatoes, halved lengthwise - 2 medium; Diced red onion - 4 teaspoons; Minced fresh parsley - 4 teaspoons; Minced fresh basil - 2 teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mini Quiche 4 Ways

1. Frozen tart shells, thawed - 16 (4 inch)

2. Grated Cheddar cheese - 8 tablespoons

3. Cooked bacon - 2 slices

4. Diced green bell pepper - 4 tablespoons

5. Diced ham - 4 tablespoons

6. Chopped, cooked broccoli - 4 tablespoons

7. Dried thyme, divided - ½ teaspoon

8. Grated Gruyere cheese - 8 tablespoons

9. Cooked onions - 4 tablespoons

10. Cooked mushrooms - 4 tablespoons

11. Garlic powder, divided - ½ teaspoon

12. Prosciutto, diced - 2 thin slices

13. Cooked chopped spinach - ¼ cup

14. Italian seasoning - ½ teaspoon

15. Ground nutmeg - ¼ teaspoon

16. Eggs - 6 large

17. Heavy cream - 1 cup

18. Salt - ½ teaspoon

19. Ground black pepper - ¼ teaspoon

20. Cherry tomatoes, halved lengthwise - 2 medium

21. Diced red onion - 4 teaspoons

22. Minced fresh parsley - 4 teaspoons

23. Minced fresh basil - 2 teaspoons

How to cook deliciously - Mini Quiche 4 Ways

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.

2. Stage

Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.