Recipe: 7 Mini Quiche Tarts, Tuna-Broccoli Cups, Barbecue Cups (using refrigerated biscuits or biscuit mix)

7 Mini Quiche Tart Recipes

Tuna-Broccoli Cups
Makes 12

1 package (10 ounces) frozen chopped broccoli
2 cups Bisquick baking mix (biscuit mix)
1/2 cup cold water
1 cup shredded Cheddar or process American cheese (about 4 ounces), divided
1 can (6 1/2 ounces) tuna, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup

Heat oven to 425. Grease 12 muffin cups, 2 1/2 x 1 1/4-inches.

Cook broccoli as directed on package; drain.

Pat dry with paper towels. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.

Drop dough by spoonfuls into muffin cups. Press dough on bottom and up side of each cup with floured hands. Sprinkle 1/2 cup of the cheese into cups.

Mix tuna, soup and broccoli; spoon over cheese in cups. Sprinkle with remaining 1/2 cup cheese.

Bake until crust is golden brown, about 15 minutes. Let stand 5 minutes before removing from pan.

Barbecue Cups
Makes 10

1 (10-ounce) tube refrigerated buttermilk biscuits
1 pound ground beef
1 small onion, chopped
1 to 1 1/2 cups barbecue sauce
1 cup (4 ounces) shredded Cheddar cheese

Preheat oven to 375 degrees. Using a standard-size muffin pan, grease 10 cups with butter or margarine.

Separate dough into individual biscuits; flatten into 5-inch circles. Press each into the bottom and up the sides of prepared muffin cups.

In a skillet over medium heat, cook ground beef and onion until beef is cooked and onion is transparent. Drain.

Add barbecue sauce and mix to combine. Divide meat mixture between biscuit-lined cups, using about 1/4 cup for each. Top with cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pan.

Hi Betty,

I hope you have fun experimenting with the above recipes if the exact recipe you're looking for doesn't turn up.

Happy Baking!

Betsy