Ready in 45 minutes
Here’s the quiche recipes… you can either make one large quiche (for a light lunch or dinner) or the mini quiches for an appetizer. If you make the large quiche, you can just buy a frozen pie shell (a deep one) and use it to hold the filling.
Fill them with anything you like. Cheeses, veggies, meats, etc. When we experimented, we found that we liked Swiss cheese the best and that a little bit of green onion added to each one really made the quiches taste the best.
Top-ranked recipe named "Mini Appetizer Quiches"
Cream Cheese Tart Shells for Quiche:
Blend cream cheese & butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead & chilled for up to 24 hours.
Shape dough into 24 one-inch balls and press into ungreased 1 ½
inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for at 325(F) degrees for 35 minutes, or until light brown.
Blend filling ingredients together and put into tart shells.
Bake at 350(F) degrees for approximately 30 minutes. Let cool on a wire rack.
Can be made ahead & frozen: Bake, cool, freeze. Place onto a cookie sheet while frozen and bake at 350(F) degrees for 25-30 minutes.
Spinach & green onion, or
Asparagus, Mushroom, Green onion & Ham (or Bacon):
Chop asparagus into small pieces & boil in salted water for 1 to 2 minutes. Rinse with cold water.
Sauté chopped onion until translucent. Add chopped mushroom. Cook until tender. Salt & pepper to taste.
It will make enough for one large deep quiche or a little less than 24 mini quiches (you might want to buy enough ingredients to make another ½ recipe of filling if you plan to make 24 minis.)
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