mini quiche recipe

This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Make ahead for easy entertaining or breakfast!

Mini Quiche Recipe

Pie Crust Recipe (optional)

eggs (beaten)

heavy cream

Salt and pepper

cayenne pepper

cheddar cheese

spinach (chopped)

broccoli (chopped)

mushrooms (cleaned and diced)

onion (diced)

garlic (minced)

bacon (cooked and crumbled)

ham (cooked and diced)

seafood (cooked and chopped)

Preheat oven to 375º F.

Spray mini muffin tin with nonstick cooking spray, set aside.

Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.

Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.

Serve warm.

https://www.youtube.com/watch?v=O-JGUmiBDVc

This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, a light dinner, showers, and parties! Make ahead for easy entertaining or breakfast!

Recipe: https://addapinch.com/mini-quiche-recipe/

Mini Quiche Recipe - Add A Pinch

Springtime entertaining always inspires a classic quiche recipe! But what filling to choose? That&#x27;s why I love the idea of a mini quiche recipe that uses one basic batter and you can switch out the toppings to make a platter of assorted quiche with toppings to please everyone! 

½ cups (300 grams) flour

½ tsp (2.5 milliliters) salt

(240 grams) of butter, diced

¼ cup (60 milliliters) ice water

eggs

(240 milliliters) heavy cream

cornstarch

Leek and Swiss (makes 2)

olive oil

leek, sliced into thin circles

(30 milliliters) Swiss Cheese

(30 milliliters) crumbled goat cheese

(30 milliliters) shredded smoked salmon

(30 milliliters) fresh dill, minced

(30 milliliters) feta cheese

spinach

tsp (10 milliliters) fresh Italian parsley

mozzarella cheese

cherry tomatoes,

tsp (10 ml) pesto

Add flour and salt to a food processor...

Add flour and salt to a food processor and pulse. Then add the butter, a little at a time,  pulsing until a coarse meal forms.

Then measure out the water, add ice cubes...

Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.

Transfer to a floured surface, press down into...

Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.

Roll out dough on a floured surface, to...

Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into 4" mini quiche tins with removable bottoms, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.

Preheat oven to 350F (175C).

Meanwhile, mix together the egg filling. In a...

Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex, pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.

Slice the leeks, white parts only, into circles....

Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.

Then prepare all the fillings and have everything...

Then prepare all the fillings and have everything measured out and ready to go.

Remove Quiche tin from the freezer and sprinkle...

Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.

For each pastry add the cheese first. On...

For each pastry add the cheese first. On the bottom.

Add the custard to each pastry shell with...

Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.

Bake at 350F (175C) for 30 minutes then...

Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.

Allow to cool slightly. Remove from tins and...

Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.

To serve place quiche across 2 square plates...

To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.

https://www.youtube.com/watch?v=LBQNJ4B9qtw

Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche. 

CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
_________________________________________________________________________

PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Mini Tart Tins https://amzn.to/2XoytOd
French Rolling Pin https://amzn.to/3ceBAwl
Food Processor https://amzn.to/2Xs2PPN
Boos Board https://amzn.to/3bdcvlr

FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) 

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GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
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BETH'S MINI QUICHE RECIPE
Makes 8
4"-Mini Quiche (Print recipe here: https://entertainingwithbeth.com/mini-quiche-recipe/

For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water


For Egg Custard: 
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard

For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese

Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced

Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley

Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto

METHOD:

Add flour and salt to a food processor and pulse. Then add the butter, a little at a time,  pulsing until a coarse meal forms.

Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.

Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.

Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.

Preheat oven to 350F (175C).

Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.

Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool. 

Then prepare all the fillings and have everything measured out and ready to go. 

Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush. 

For each pastry add the cheese first. On the bottom. 

Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.

Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.

Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes. 

To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.



#entertainingwithbeth #CookingChannel #Quiche



ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Beth's Mini Quiche Recipe

These customizable Mini Quiche take just 30 minutes to prep, meaning bite-sized deliciousness is never far from reach.

Pie Crust Recipe

heavy cream ((180 milliliters))

salt

black pepper

¾ cup desired fillings

¼ cup desired cheese

red bell peppers

mushrooms

onion

bacon

swiss cheese

feta cheese

Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 375°F. Lightly grease 2 (24-cup) mini muffin pans.

On a lightly floured work surface, roll out each pie crust disk to about 1/8-inch thickness. Using a 2 1/2-inch round cookie cutter, cut 48 circles, rerolling scraps as needed. Place a dough circle in each well of the prepared pans pressing into the bottom and up the sides to line the well.

Chill, uncovered, until firm, about 15 minutes.

In a large measuring cup, whisk together the eggs, cream, salt, and pepper until fully combined. Divide the egg mixture evenly among the chilled pie crusts, filling about two-thirds of the way full (roughly 1 1/2 teaspoons per crust). Divide the desired fillings among the crusts and sprinkle with cheese.

Bake with one pan on each oven rack for 25 to 30 minutes, swapping the pans on each rack top to bottom halfway through, or until the filling is set and the crust is golden brown. Place on wire racks and let cool in the pans for 5 minutes. Remove the mini quiche from the pans. Serve warm or at room temperature. The baked quiche can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

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