Mini Quiche For Mini People Recipes

MINI QUICHE (ANY FLAVOR!)

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-QUICHE FOR MINI PEOPLE

Steps:

• Cook spinach according to directions on packet. Cool.
• In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
• Add spinach.
• Grease the muffin or friand tins with the butter.
• Spoon mixture into cases (I get six mini-quiches from this mixture).
• Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.

MINI QUICHES FOR A CROWD

Steps:

• Heat oven to 350 degrees F.
• Spray mini muffin tins with cooking spray.
• In very large bowl, mix all ingredients together.
• You may also divide ingredients EVENLY and mix in two seperate large bowls.
• Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
• Bake for approximately 30 minutes.
• You may serve these at once, or freeze for later use.
• If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.