Recipe: Mini Quiche Recipes (11)

Welcome Tunisia. We're glad you're enjoying the site. We have a wonderful group of people here with us in the message boards who really bring recipe collecting to new heights! We've been swapping mini cheesecake recipes on the It's My Party board - you may want to check out the recipes there too. Happy Holiday Cooking!- Betsy

---

MINI RICE QUICHE
Source: Robyn Walton, 1995
Makes 48 appetizers

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.

---

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.

---

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.

---

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.

---

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.

---

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.

---

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.

---

IMPOSSIBLE QUICHE TARTS

3/4 c. dairy sour cream
1/2 c. Bisquick baking mix
1/2 c. milk
2 eggs
1/2 tsp. Worcestershire sauce
2/3 c. shredded Cheddar cheese
1/3 c. chopped salami
1/3 c. chopped fried bacon
2 tbsp. sliced green onion

Heat oven to 400 degrees. Grease 18 muffin cups. Beat sour cream, baking mix, milk, eggs, and Worcestershire sauce until smooth (15 seconds in blender or 1 minute by hand beater). Spoon about 2 tablespoons into each muffin cup. Mix remaining ingredients; sprinkle 1 tablespoon over batter in each cup. Bake until knife inserted in center comes out clean. 12-15 minutes. Loosen sides of tarts from pan and remove. Refrigerate any remaining appetizers. From: fun to make and taste SO good!

---

Subject: Great Mini-Quiche Recipe
Organization: Brown University
Date: Thu, 23 Jun 1994 03:38:59 GMT

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!

---

MINI QUICHES
rec.food.cooking/Diana Hamilton (1995)
The recipe I use is pretty simple- a modification I made of one in the archives. Enjoy!

herbed pie dough, below
10 oz pkg frozen chopped spinach
1 med onion, minced
2-3 oz shredded fresh Parmesan
2 eggs
3/4 cup sour cream

Microwave spinach until thawed, drain thoroughly, squeezing out the water. Place in a bowl. Saute the onions in a little oil until soft, add to the bowl. Toss the cheese with the cooled onions and spinach. Roll out 1/4 of the dough at a time, cut 2-1/4" circles. Line 2" mini-muffin pans with the dough. Place a good pinch of filling mixture into each, so that it does not go above edge of dough. Beat the eggs and sour cream together, and add 1 level tsp of mixture into each quiche. Bake 375F 12 min until done (very lightly browned on top). Reheat any defrosted quiches 400F 10 min.

Variations: Use bacon, mushrooms, onion and Swiss; or broccoli, onion and cheddar.

---

HERBED PIE CRUST

2 cups flour
1 tsp paprika
1 tsp salt
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp marjoram
1/4 tsp cayenne
1/4 tsp black pepper
2/3 cup shortening
1/4 cup water

Mix dry ingredients. Cut in shortening. Mix water in lightly to form a ball.

---

Crab-Artichoke Tarts
rec.food.cooking/Mardi Wetmore (1997)
Makes: 32 appetizers

6 ounces crab, flaked
1/4 cup roasted red peppers, chopped
2 teaspoons all-purpose flour
1 (14 oz.) can artichoke hearts, drained
2 tablespoons chives, minced
1/8 teaspoon dried thyme
4 ounces frozen egg substitute, thawed
1 tablespoon margarine, melted
1/8 teaspoon pepper
32 wonton wrappers, (3-1/4 x 3-inch)
3 tablespoons grated Parmesan cheese

Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well. Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine. Bake at 350 degrees for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.