Mini quiche recipe
  Re: (...)
I could do a search or google this, but it's late. My school will be hosting all the principals in the county Wednesday. I get an email from my principal at 9 tonight asking if I have a recipe for mini quiche. I told her I would have a recipe for her by tomorrow afternoon, but that I will NOT be able to make them. I know that's what she would like for me to offer, and normally I would. But at this short notice, not this time! If I don't relax Tuesday, I may not make it to Friday!

Anyway, if you can suggest an easy impressive recipe and or a suggestion for something to buy or sub, I'd appreciate it. She's looking for a small savory finger food.

Keep your mind wide open.
  Re: Mini quiche recipe by Gourmet_Mom (I could do a search ...)
Daphne, just a thought, but since time is short and your principal probably doesn't want to make these any more than you do, you might want to suggest that someone (not you) go to Costco and just buy some appetizers from the frozen department.

Sorry I can't help with a recipe as we never make mini's.

"Drink your tea slowly and reverently..."
  Re: Re: Mini quiche recipe by Mare749 (Daphne, just a thoug...)
Here are a couple I used to offer all the time while catering. The first one was on almost every buffet table for a number of years!!


4 large eggs
1 envelope Lipton Golden Onion Soup Mix
1 1/2 cups zucchini -- shredded
4 ounces Swiss cheese -- grated
1/4 cup Panko
2 T. Parmesan cheese -- grated
3/4 teaspoon basil -- fresh or dried
Spicy Tomato Sauce - Recipe Follows

In a mixer, or by hand, whisk up the eggs; add the rest of the ingredients and combine well.
Pour into mini muffin tins, sprayed with Pam. Bake 18-20 minutes at 325 F.
Let the tins sit 8 - 10 minutes before removing the quiches - they will shrink on themselves and be much easier to remove.

Note: I've served these quiches with different sauces over the years, but the one I did for last night's was the best, just spicy enough to go with them, so this will be 'the one' from now on.

Smokey Tomato Sauce - my recipe

28 oz. can Muir Glen Fire roasted tomatoes
1/2 small onion, coarsely chopped
4 large garlic cloves, chopped
1 large poblano, roasted, wiped and seeded, coarsely chopped
1/2 tsp. dried oregano, crumbled
1/4 tsp. cumin
2 T. cilantro, chopped
1 cup chicken broth (I had pork stock in the freezer and used that)

Add all the ingredients in a stock pot, bring to just a boil, reduce heat and simmer the sauce for 1 - 1 1/2 hours (depending on how thick you want your sauce.)

I used a blender stick when I got all in the pot or you could cook it and then use a blender stick or a processor, don't make it too smooth tho, little chunks are nice.

Season with salt & pepper. Can be prepared up to 2 days ahead and reheat if you are serving hot. It was good at room temp. with the quiches also. Makes about 24

Note: For testing purposes only, I found dipping 18 hour bread in the sauce was wonderful!

wine - Dancing Bull Zin '05
costs = $6.38 per batch/ 24 servings.

This recipe can be reduced to qtys. serving 36, 72, 108, 144, 180 - just divided by 5.


Serving Size : 180

5 packages pie crust or pastry for double-crust. 10" pie -- (15 oz.)
10 teaspoons veggie oil
1 1/4 cups mushrooms -- finely chopped
10 tablespoons onion -- finely chopped
5 cloves garlic -- minced
5 cups spinach -- frozen chopped, thawed & squeezed dry
5 teaspoons dried oregano leaves
2 1/2 teaspoons dried mint leaves
2 1/2 cups ricotta cheese
10 tablespoons A.P. flour
3 3/4 teaspoons salt
5/8 teaspoon white pepper
10 large eggs
10 T. 2% milk

Oven to 450 F.
Roll 1 pie crust on lightly floured surface into circle 1/8" thk. Cut into 18 circles with 1 1/2" cutter.
Ease pastries into mini-muffin tins; flute edges with tines of fork.
Repeat with remaining pie crusts. Bake 8-10 min. or till pastry shells are lightly browned; cool.

Reduce oven to 325 F.
Heat oil in med. saucepan over med. heat till hot.
Add mushrooms, onion & garlic; cook & stir 2-3 min. or till onion is tender.
Stir in spinach,,oregano & mint; cook 5 min., stirring occasionally, or till no excess moister remains. Remove from heat.

Stir ricotta cheese & remaining ingredients into spinach mixture. Spoon 2 tsp. mixture into each prepared pastry shell.
Bake 20-25 min or till set and tops are lightly browned.
Cool quiches completely.
Cover & refrigerate up to 1 day or freeze up to 1 month.

To complete quiches, preheat oven to 325 F.
Bake 10 min. or till hot.
(If frozen, allow at least 4 hours to defrost in walkin/frig.)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Mini quiche recipe by cjs (Here are a couple I ...)
Here are two others that I've enjoyed. They both freeze well. I usually don't make the crust for the first one. Instead, I put the filling into those mini-phyllo crusts. Much more bite-sized that way.

* Exported for MasterCook 4 by Living Cookbook *

Mini Chorizo Quiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter, for greasing the pans
1 1/2 cups all-purpose flour
1/4 tsp salt
8 Tbs chilled unsalted butter, diced
5 Tbs chilled water, plus extra as needed
6 oz chorizo, or spicy Italian sausage, casings
-- removed, and cooked until crisp
4 eggs
1/2 cup Mexican crema, or creme fraiche
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup diced russet potatoes, boiled until
-- tender and cooled
1/4 cup whole milk
Salt and freshly ground black pepper
Special equipment: 6 (4-inch diameter)
-- tartlet pans with removable bottoms

1. Grease 6 (4-inch) individual tartlet pans with removable bottoms with
butter and place on a baking sheet.

2. Place the flour and salt in food processor and pulse to combine. Add the
chilled butter and process to a coarse meal. With the machine running, add 5
tablespoons of water in a steady stream until the mixture forms a dough. Add
additional water, 1 tablespoon at a time, if the dough is too dry.

3. Divide the dough into 6 equal balls and press into the bottom and sides
of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.

4. Preheat the oven to 425 degrees F. Line the crusts with foil and fill
with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can
be made 1 day ahead).

5. Mix the chorizo and remaining ingredients. Pour into the prepared crusts,
dividing equally. Bake until the quiches are puffed and cooked through, or
when a knife inserted into center of the quiches comes out clean, about 45
minutes. Cool slightly. Serve warm or at room temperature.

6. Cook's Note: This recipe will also work in one 9-inch tart pan or glass
pie dish.

Web Page:

* Exported for MasterCook 4 by Living Cookbook *

Bacon, Leek & Cheddar Mini Quiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb bacon, cut into medium dice
3 cups medium-diced leeks, washed and drained (about
-- 3 leeks, white and light green parts only)
1 1/4 cups half-and-half
1 cup grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs chopped fresh thyme leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
Cooking spray
2 1.1 lb. packages frozen puff pastry sheets, thawed
-- according to package directions (preferably
-- Pepperidge Farm brand)
Flour as needed for rolling out the dough

1. In a medium skillet over medium-high heat, cook the bacon until browned
and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a
plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the
skillet. Set the skillet over medium heat and cook the leeks, stirring
occasionally, until softened, about 5 minutes. Let cool slightly.

2. While the leeks cool, combine the half-and-half, Cheddar, eggs, egg
yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled
leeks and the bacon and stir to combine.

3. Assemble the mini quiches:

4. Lightly spray four mini muffin tins (or two if your tins have two dozen
cups) with cooking spray.

5. Working with one sheet of puff pastry dough at a time, use a floured
rolling pin to roll the dough on a lightly floured work surface into a 10-
by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter
and gently press the rounds into the mini muffin tins, making sure that each
round is centered and that the dough extends up to the top of the tin. Fill
each with about 1 Tbs. of filling-you can fill right to the top of the
dough. Repeat with the remaining dough and filling until all the filling is
used. You may not need all the dough; save leftovers for another use. You
can bake the quiches immediately or freeze and bake them later (see
Make-Ahead Tip, below).

6. To bake:

7. Heat the oven to 400°F and position racks in the top and bottom thirds of
the oven. Bake the quiches, switching the position of the tins halfway
through baking, until the filling is puffed and the crust is golden brown,
about 20 minutes.

8. Make Ahead Tips

9. Unbaked quiches can be frozen for up to a month. Freeze the quiches in
the muffin tins for about 2 hours, or until set. Remove them from the tins
and transfer them to an airtight container, setting parchment or plastic
wrap between layers, or seal them in a plastic bag. To bake, transfer the
quiches back to the tins and bake immediately, without thawing. Baking time
for frozen quiches will be about 30 to 35 minutes.

Karyn's Comments 12/31/09: I prefer to use only 1 package of puff
pastry, and roll and re-roll it to have 24 mini-quiche shells per sheet of
pastry. Also, 2 shallots and 1/2 cup onions are a terrific substitute for
the leeks.

Recipe Author: Kate Hays

Recipe Source: From Fine Cooking 82, pp. 49December 1, 2006

Author Note: You'll need four mini muffin tins for this recipe (or two if
your tins have 24 cups). If you don't have enough muffin tins, you can
assemble the quiches in batches, storing the remaining egg mixture and dough
in the refrigerator until you're ready to use it.
  Re: Re: Mini quiche recipe by karyn (Here are two others ...)
Thanks you guys! I have emailed the recipes to my principal. Unfortunately,she got word late this afternoon the visit has been moved again. Looks like I may be back on the hook...LOL!
Keep your mind wide open.
  Re: Re: Mini quiche recipe by Gourmet_Mom (Thanks you guys! I ...)
Jean, no crust with that first one?
  Re: Re: Mini quiche recipe by iBcookin (Jean, no crust with ...)
That's right Linda.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Mini quiche recipe by cjs (That's right Linda....)
I've used this recipe for years

1/2 cup butter
3. Oz cream cheese
1 cup flour

Beat together the butter and cr cheese till smoth. Add flour form into a ball wrap in wax paper. And chill 30 mins or longer
The pastry an be made a day ahead make. Miniature pie shells by shaping dough into one inch ball and pressing them into the bottom and sides of small muffin cups.


4oz. Small shrimp. (I use diced small ham)
1med onion chopped and lightly sautéed
1/2 cup grated Swiss cheese. (I sometimes do a small dice )
2. Eggs lightly beaten
1/2 cup milk
1/8 teas nutmeg
Freshly ground pepper to taste

Preheat oven to 450
In each miniature pie shell place a few shrimp then sautéed onion and a little grated cheese

Combine the eggs with the milk nutmeg gr pepper mix well. I put this mixture in a small pitcher and pour into cups
Bake for 10 min
Reduce heat to 350 And continue baking 15 min more
Serve immediately
These can be frozen and reheated for 10min at 450 directly from freezer

We have enjoyed these many times. As I said I like diced ham. Or sausage cooked would be good

Makes 12 I always double or triple this recipe
Everything will be all right in the end. So if it is not right, then it's not yet the end.

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