EASY MINI QUICHE RECIPE | ALLRECIPES
I made these for a tea last month for a Waco federation woman club. Garnish with green olives or pimiento.
Provided by BOSQUE
Categories Breakfast Quiche
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
- Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
- In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
Nutrition Facts : Calories 123 calories, CarbohydrateContent 15 g, CholesterolContent 67.8 mg, FatContent 4.2 g, FiberContent 0.8 g, ProteinContent 6.1 g, SaturatedFatContent 1.8 g, SodiumContent 232.5 mg, SugarContent 2.7 g
VEGGIE LOVER'S MINI QUICHE RECIPE - PILLSBURY.COM
These quiche may be little, but they pack a serious amount of veggie-loaded flavor! Fresh vegetables, cream cheese, eggs and cheddar bake together in muffin tin-size Pillsbury™ pie crusts for mini quiche that make a meal. Serve them at your next brunch or potluck for a handheld breakfast everyone will love.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Yield 22
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cookie cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press 1 round in bottom and up side of each of 22 ungreased regular-size muffin cups. Set aside.
- In medium bowl, beat cream cheese and eggs with electric mixer on medium speed until smooth and creamy. Stir in spinach, bell pepper, green onions, salt and pepper until well mixed. Stir in cheddar cheese. Spoon 2 tablespoons filling into each crust-lined muffin cup.
- Bake 13 to 18 minutes or until filling is set and crust is golden brown. Cool in pan 10 minutes. Remove from pan to serving platter. Serve warm. Cover and store leftovers in refrigerator.
Nutrition Facts : Calories 140 , CarbohydrateContent 10 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Mini Quiche, SodiumContent 210 mg, SugarContent 0 g, TransFatContent 0 g
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