I haven't tried any of these, but they all look good. You can 'fancy them up' with garnishes like small dollops of sour cream, caviar, tiny fresh dill sprigs, toasted pine nuts, small strips of roasted red pepper, thin slices of cherry tomato, slices of small green onion.

Betsy

From: baerchen@brown.edu (Su-Lyn Seah)
Subject: Great Mini-Quiche Recipe
Date: Thu, 23 Jun 1994

I made these great mini-quiche yesterday, to rave reviews. They
are relatively simple to make and taste great!

This recipe is enough for 12 mini-quiches. I use a muffin pan for
making these.

Pastry :
7 oz cream cheese
2 cups flour
1 stick butter

Soften cream cheese in microwave, mix with butter. Add in flour
slowly, and knead until dough assumes coherent (if slightly
sticky) shape.

Filling :
I made 2 versions of this : veggie, and veggie with bacon.
Basic filling was

1 large onion
1 cup mushrooms, sliced
1 cup spinach, torn to shreds

Saute onion with some crushed garlic (I used a teaspoon out of a jar)
and veg. oil. When onions get transparently glassy (but not soft)
throw in the mushrooms and the spinach. Saute the whole thing over
medium heat until it is well mixed and smells great. I added in
a few drops of soy sauce and black pepper as well.

You can saute about 3 slices of bacon, drain and chop them, and
add them to the mixture. They give great piquancy to the quiche!

To finish the quiche, you will need 1) 1/4 cup of grated cheese,
any kind (I use feta)
2)1/2 cup milk with 2 beaten eggs and a bit more grated cheese.

Now to assemble these things. Divide the dough into appropriate
portions. Take a small ball and squash it between your palms gently
until it becomes a palm-sized disc of dough, then press gently into
the oil muffin pan. Add a teaspoon of filling, top with a handful
of cheese and a tablespoon or so of the egg mixture. (Don't over
fill it.)

Bake in a 450 degree oven for 10 minutes, then turn down the heat
to 350 and bake for another 15 minutes.

These are so much fun to make and taste SO good!

Su-Lyn

From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes
Subject: Collection (7) Mini Party Quiches
Date: 13 Dec 1995

Ingredients :
3 c. cooked rice
4 eggs, divided
1/2 c. real bacon bits
1 c. milk
3/4 tsp. salt
1/8 tsp. hot pepper sauce
1 1/2 c. (6 oz.) grated Swiss cheese,
divided
1/4 c. diced pimentos
1/4 c. minced parsley
3/4 tsp. cumin
1 (4 oz.) can diced green chiles

Preparation :
Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1
tablespoon mixture in bottoms of 48 miniature muffin cups that have
been sprayed with a non-stick spray. Bake at 400 degrees for 15
minutes, or until lightly browned. Combine bacon, chiles, pimentos,
parsley and remaining cheese. Spoon evenly over rice layer. Blend
milk, seasonings and remaining eggs. Spoon evenly into each cup.
Return to oven; bake 15 minutes or until set. Makes 48 appetizers.

----------------------------------

MINI-QUICHE TARTS

Ingredients :
--QUICHE MIXTURE:--
1 1/2 c. grated Cheddar cheese
8 slices bacon, cooked crisp
3 eggs
1 c. heavy cream
1/2 c. milk
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)
1/2 tsp. dry mustard (optional)
--DOUGH MIXTURE:--
6 oz. cream cheese,
soft
2 sticks butter, soft
2 c. self-rising flour

Preparation :
DOUGH: Let butter and cream cheese soften to room temperature;
mix together. Add flour and mix to form a soft dough. Chill at
least 1 hour. Then form the dough into approximately 60 walnut-size
balls. Place each ball in a miniature muffin pan. Use a miniature
tart shaper rolled in flour to press each ball into the miniature
muffin pan (or press dough down with fingers).
Next, mix Quiche Mixture together and pour approximately 1
tablespoon
into each miniature muffin section. Bake at 350 degrees until brown,
15-20 minutes. Yields: 60 quiche tarts.

----------------------------------

MINI SHRIMP QUICHE

Ingredients :
1 pkg. refrigerator butterflake dinner
rolls (12 rolls)
24 sm., fresh shrimp, peeled,
deveined & cooked
1 egg, beaten
1/2 c. light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 c. Gruyere cheese, shredded

Preparation :
Grease 24 (1 3/4 inch) muffin tins. Separate each dinner roll in
half and press into muffin cups. Place one shrimp in each shell.
Combine egg, cream, brandy, salt and pepper. Divide evenly among
shells using about 2 teaspoons for each. Top with shredded cheese.
Bake at 375 degrees for 20 minutes, until golden. Cool and freeze.
To serve, place frozen appetizers on a baking sheet and bake at 375
degrees for 8 to 10 minutes. Makes 2 dozen. This little crust idea
is great! Use it for all your little mini-tarts.

----------------------------------

MINI QUICHE

Ingredients :
1 can flaky biscuits
4 eggs, beaten
1 c. chopped cooked ham
1 c. grated cheese
1 c. milk or half and half
Salt and pepper to taste
Mushrooms, green peppers and onions,
optional

Preparation :
Separate biscuits into layers of dough making 3 biscuits out of
each biscuit. Place in mini muffin tins to form shells. Combine
remaining ingredients and mix well. Spoon about 1 teaspoon of
mixture into each shell. Bake until golden brown and set
approximately 5 to 7 minutes. Serve warm.

----------------------------------

MINI CHEESE AND MUSHROOM QUICHE

Ingredients :
1 c. milk
1 beaten egg
1/4 lb. melted butter or margarine
1 pkg. shredded extra sharp Cheddar
1 1/2 c. sliced mushrooms
1 1/2 c. chopped onions
2 c. Bisquick

Preparation :
Saute mushrooms and onions in a little of oil. Mix egg, milk,
Bisquick, butter and cheese all together. Add onions and mushrooms.
Grease small cup cake tins (silver stone coating) fill 3/4 full.
Bake 20 minutes in 350 degree oven. Yields 5 dozen.

----------------------------------

CHEDDAR DILL MINI QUICHE

Ingredients :
2 refrigerated or frozen pie crusts
1 c. shredded Cheddar cheese
2 eggs
1/2 c. half and half
1 tsp. dill weed
1/4 tsp. pepper

Preparation :
Unfold or thaw crusts. Cut into 12 circles using biscuit or
round cookie cutter. Press crusts into mini muffin pans. Put equal
amounts cheese into each shell. Mix remaining ingredients. Spoon
into shells. Bake in preheated 400 degree oven 20 minutes or until
tops are lightly browned. Cool about 10 minutes. Gently remove
from pan. May be frozen for later use.

----------------------------------

TUNA FLORENTINE MINI QUICHE

Ingredients :
1 pkg (12) frozen mini tarts
1 can tuna drained, flaked
1/4 c. Swiss cheese, grated
1/4 c. Cheddar cheese, grated
2 tbsp. grated onion
1/2 (6 oz.) pkg. frozen Spinach,
cooked, drained, and chopped
2 eggs
1/2 c. table cream
Salt
Freshly ground pepper
1/2 tsp. nutmeg

Preparation :
Preheat oven to 350 degrees. Coat inside bottom and sides of
frozen tart shells with beaten egg white. Bake 5 minutes at 350
degrees. Remove from oven and divide tuna in each tart shell. Add
grated cheeses, then onion and chopped spinach. Whisk eggs in bowl.
Add cream and whisk until lemon colored. Flavor with salt, pepper,
and nutmeg. Pour egg mixture into tart shells to top and bake at
350 degrees for 30-40 minutes until centers are cooked. Can be made
with smaller tarts.
--