Baby Quiches Recipes

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MINI QUICHE (ANY FLAVOR!)



Mini Quiche (Any Flavor!) image

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 7

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper
3/4 cup add-ins (see recipe note)
1/2 cup shredded or crumbled cheese (see recipe note)

Steps:

  • I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
  • Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
  • Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You'll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it's at room temperature. You'll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
  • Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  • Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  • Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
  • Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

MINI QUICHES



Mini quiches image

Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them

Provided by Lulu Grimes

Categories     Afternoon tea, Buffet, Lunch, Snack

Time 1h20m

Yield Makes 18-20

Number Of Ingredients 8

300g shortcrust pastry
plain flour , for dusting
4 rashers back bacon , fat trimmed, chopped
oil , for frying
100g gruyère cheese , grated
2 medium eggs
125ml double cream
18-20 mini tartlet tins

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.

Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

MINI QUICHE LORRAINE



Mini Quiche Lorraine image

These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.

Provided by Catherine Parnell-Proulx

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 12

Number Of Ingredients 10

24 (3 inch) frozen tart shells, thawed
6 slices bacon, or more to taste
1 cup shredded Swiss cheese
2 green onions, diced
4 eggs
1 ¼ cups milk
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded Swiss cheese, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
  • Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
  • Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
  • Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
  • Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g

QUICHE RECIPE



Quiche Recipe image

This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Provided by Sally

Categories     Breakfast

Time 4h

Number Of Ingredients 8

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper*
1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 cups add-ins (see recipe note)
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Steps:

  • I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
  • While the crust is chilling, preheat oven to 375°F (190°C).
  • Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
  • Reduce oven temperature to 350°F (177°C).
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
  • Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
  • This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

MINI QUICHE LORRAINE (6 INGREDIENTS)



Mini Quiche Lorraine (6 Ingredients) image

With only 6 ingredients, you won't have any trouble making these mini quiche lorraine for your next party. Eat some now, freeze the rest for later. And no pre-baking of the pastry required!

Provided by Helen

Categories     Appetizer     party food

Time 35m

Number Of Ingredients 8

1 pound shortcrust pastry
¾ cups parmesan cheese (grated (or other tasty cheese))
9 ounces bacon (chopped into small pieces (4 to 6 strips/rashers))
½ ounce chives (finely sliced)
4 large eggs
1 cup heavy cream (= double or thickened cream in the UK/Australia)
½ cup milk
black pepper (a few good grinds)

Steps:

  • Pre-heat the oven to 355F / 180C.
  • Pan fry the bacon in a little oil for ten minutes or until starting to crisp.
  • Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.
  • Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
  • Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.
  • Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.
  • Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.

Nutrition Facts : Calories 162 kcal, Carbohydrate 11 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 228 mg, TransFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

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