Recipe: Mini Quiche (7)

MINI RICE QUICHE

3 cups cooked rice
1 1/2 cup (6 oz.) grated Swiss cheese, divided use
4 eggs, divided use
1/2 cup real bacon bits
1 (4 ounce) can diced green chiles
1/4 cup diced pimentos
1/4 cup minced fresh parsley
1 cup milk
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon hot pepper sauce

FOR THE CRUSTS:
Preheat oven to 400 degrees F. Coat the bottoms of 48 mini muffin pan cups with nonstick cooking spray.

Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1 tablespoon mixture in bottoms of prepared mini muffin cups.

Bake at 400 degrees F for 15 minutes, or until lightly browned.

TO PREPARE THE FILLING:
Combine bacon, chiles, pimentos, parsley, and remaining cheese. Spoon evenly over rice layer.

Mix together milk, remaining 2 eggs, cumin, salt, and hot sauce. Spoon evenly into each cup.

Return to oven; bake 15 minutes or until set.

Makes 48 appetizers
Source: Robyn Walton

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MINI-QUICHE TARTS
Source: Robyn Walton
Makes 60 quiche tarts

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

TO PREPARE THE DOUGH:
Mix butter and cream cheese together. Add flour and mix to form a soft dough. Chill at least 1 hour.

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). Set aside.

TO PREPARE THE QUICHE MIXTURE:
Combine the ingredients for the quiche mixture. Pour approximately 1 tablespoon into each miniature muffin section.

Bake at 350 degrees F 15-20 minutes or until brown.

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MINI SHRIMP QUICHE
Source: Robyn Walton
Makes 2 dozen

This little crust idea is great! Use it for all your little mini-tarts.

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

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; set aside.

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 F for 20 minutes, until golden. Cool and freeze.

WHEN READY TO SERVE:
Place frozen appetizers on a baking sheet and bake at 375 degrees F for 8 to 10 minutes.

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MINI QUICHE
Source: Robyn Walton

1 can flaky biscuit dough
4 eggs, beaten
1 cup chopped cooked ham
1 cup grated cheese
1 cup milk or half and half
Salt and pepper to taste
OPTIONAL:
Chopped mushrooms, green peppers and onions

Separate biscuits into layers of dough making 3 biscuits out of each biscuit. Place in mini muffin tins to form shells. Set aside.

Combine remaining ingredients and mix well. Spoon about 1 teaspoon of mixture into each shell.

Bake at 375 degrees F until golden brown and set approximately 5 to 7 minutes. Serve warm.

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MINI CHEESE AND MUSHROOM QUICHE
Source: Robyn Walton
Makes 5 dozen appetizers

1 cup milk
1 egg, beaten
1/4 lb. butter or margarine, melted
1 pkg. shredded extra sharp Cheddar
1 1/2 cups sliced mushrooms
1 1/2 cups chopped onions
2 cups Bisquick baking mix

Saute mushrooms and onions in a little of oil. Mix egg, milk, Bisquick, butter and cheese all together. Add onions and mushrooms.

Grease mini cupcake tins and fill 3/4 full.

Bake in a 350 degree F oven for 20 minutes.

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CHEDDAR DILL MINI QUICHE
Source: Robyn Walton
Makes 12 appetizers

2 refrigerated or frozen pie crusts
1 cup shredded Cheddar cheese
2 eggs
1/2 cup half and half
1 tsp. dill weed
1/4 tsp. ground black pepper

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 together. Spoon into shells.

Bake in preheated 400 degree F oven 20 minutes or until tops are lightly browned. Cool about 10 minutes. Gently remove from pan.

May be frozen for later use.

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TUNA FLORENTINE MINI QUICHE
Source: Robyn Walton

1 pkg. (12) frozen mini tarts
1 (6 oz.) can tuna drained, flaked
1/4 cup grated Swiss cheese
1/4 cup grated Cheddar cheese
2 tbsp. grated onion
1/2 of a 6 oz. pkg. fresh spinach, cooked, drained, and chopped
2 eggs
1/2 cup table cream
Salt and freshly ground pepper
1/2 tsp. ground nutmeg

Preheat oven to 350 degrees F. Coat inside bottom and sides of frozen tart shells with beaten egg white.

Bake at 350 degrees F for 5 minutes.

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.

Return to oven and bake at 350 degrees F for 30-40 minutes until centers are cooked.