Quiche Recipes
Mini quiche recipes in cupcake tins- have any good recipes?
I’m looking to use puff pastry as the crust. But the main thing is, I need to use my cupcake tins, NOT mini muffin tins.
Mini Quiches
Ingredients:
* 1 pkg. refrigerated pie crust
* 1 large portabello mushroom
* 8 oz. button mushrooms
* 2 Tbsp. butter
* 1 Tbsp. olive oil
* 1/2 cup whipping cream
* 1 egg
* 1/4 tsp. salt
* 1/8 tsp. cayenne pepper
* 1 cup shredded Swiss cheese
This little quiches are wonderful served as appetizers at a holiday party. You can make them ahead of time and freeze them; they reheat beautifully.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
* 1 pkg. refrigerated pie crust
* 1 large portabello mushroom
* 8 oz. button mushrooms
* 2 Tbsp. butter
* 1 Tbsp. olive oil
* 1/2 cup whipping cream
* 1 egg
* 1/4 tsp. salt
* 1/8 tsp. cayenne pepper
* 1 cup shredded Swiss cheese
Preparation:
Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12″ circles. Wipe mushrooms with damp cloth and chop in food processor or with chef’s knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.
Preheat oven to 375 degrees. Grease 2 dozen 1 3/4″ muffin cups. Using 3″ cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with grated cheese.
Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.
To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.
To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes 24.
Quiche Recipes
What is the best quiche recipe out there?
I am going to make a quiche, preferably with some sort of meat in it – bacon, chicken etc. and I was wondering if anyone could post a link of something that they think looks good, or have tried and liked it.
Thanks for any help!
this is one that even my friend Chef Christopher served and said everyone loved…(wiping a tear) made me proud. You can use the wet ingredients for anything you would like to use…AND if you would like an easy pie crust recipe using the food processor, let me know
After Easter-Quiche-ster
1 frozen deep dish pie shell
1 (13 oz.) can asparagus ( 1 bunch snapped and roasted in evoo, kosher salt and pepper)
5 lg. or 6 med. eggs
1/2 c. sour cream
1/2 c. Parmesan cheese
2 diced green onion with tops
1/2 c. sliced mushrooms, optional ( sauteed in 1tbs butter 1 tbs evoo and approx 1/2 cup chicken stock in a box, cook them with pepper. Allow to simmer almost gone, then add green onion. When nice and caramelized, remove from heat)
1 1/2 c. diced ham ( approx 1 1/3 cup
4 slices Swiss cheese ( I used shredded mixed in with parm and egg mixture and topped with a bit more at the 25 minute mark)
Thaw pie crust. Drain asparagus and gently chop into 1 inch cubes. In medium bowl beat eggs, add sour cream and Parmesan and beat a little more. Stir in ham and mushrooms. Gently fold in asparagus. Pour into pie crust.
Bake in 350 degree oven for 20 minutes. Remove from oven arrange Swiss cheese triangles on top to look like pie wedges. Return to oven for 10-15 minutes, until knife inserted in center comes out clean. Cool slightly, slice and serve.
Quiche recipe – How to make ham and broccoli quiche