Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
16
Yield:
16 mini quiche
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a 12×18-inch baking sheet with parchment paper.
Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
Cook's Notes:
Don't like these combos? Mix or match your own! Diced asparagus can swap for the broccoli, or you might try diced butternut squash or leftover roasted sweet potato. No Gruyere? Use Swiss or Monterey Jack. Have some fun.
To store any leftovers, wrap individually in plastic wrap and refrigerate. Double wrap to freeze.
Nutrition Facts (per serving)
381
Calories
24g
Fat
32g
Carbs
10g
Protein
