How Long Do You Cook Mini Quiche

Mini Quiche are the perfect finger food for passing around at parties. They're easy to make, perfect for make ahead and freezing, economical, and they look as great as they taste!! Choose from 4 Mini Quiche recipes – Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo.

So don't pay a fortune for bland frozen mini quiche…make them at home!

Mini Quiche

Mini Quiche are literally the perfect finger food:

• small enough to eat with one hand (while the other is clutching a wine glass like it's your life line);

• no need for toothpicks, mini napkins;

• mess free food – no risk of sauce dribbling down your new white silk top;

• can be made 2 to 3 days ahead, kept in the fridge or frozen then reheated;

• they look adorable – and impressive!

• customisable – so you can cater for the vegetarians, bacon monsters and artichoke queens; and

• and most importantly –they taste even better than they look.
  

Choose your Mini Quiche!

In the spirit of how customisable these are, today I'm sharing FOUR different versions:

• Quiche Lorraine –the mini version of the classic Quiche Lorraine, made with bacon and eschallots;

• Mushroom – filled with garlic sautéed mushroom then topped with slices;

• Garlic Spinach – spinach sautéed in garlic butter (seriously good!); and

• Mediterranean – olives, sun dried tomato, peppers and feta (because I had so much left over from all the antipasto-ey type foods I've been sharing lately – like the Mediterranean Savoury Muffins and Sicilian Chicken Pasta!)

What you need to make Mini Quiche

The 3 components of Mini Quiche are:

1. The Filling options;

2. The egg mixture;

3. The pastry – I'm using store bought shortcrust pastry for convenience here (sold labelled aspie pastry for those of you in the US and Canada!), but you can make your own if you so choose. Use this homemade quiche crust pastry (there's a video!).

Filling Options

Here's what you need for the 4 filling options I'm sharing today.See below for an extensive list of other options!

Avoid undercooked and soggy quiche crusts by popping them in the oven for 5 minutes to give them a head start!

Mini Quiche Pastry Crust

One major difference between this recipe and almost every other recipe "out there" is that I do a quick 5 minute blind bake (ie baking empty shells) to give the pastry a head start:

a) the pastry is not raw or soggy: Most recipes will fill raw crust with egg and add ins, then bake in one go. Doing this means either semi-raw pastry with perfectly cooked filling, or if you bake for longer to cook the crust through, then the filling is overcooked. Avoid this problem by just giving the quiche crust a 5 minute head start in the oven; and

b) crisp rather than soggy Quiche Crust: 5 minutes is all it takes for a "skin" to form on the pastry which stops the egg mixture from sinking into the pastry which leads to soggy crusts!

What's with the fork pricking??

This is to help stop the pastry from puffing up when it bakes – because I don't bother to weight each one down with baking beads, like with traditional quiche crusts.?

Mini quiche are literally the perfect finger food – one hand, two bites, mess free, make ahead!

And here's how to put them together:

• whisk up a simple egg and cream mixture (milk will do in a pinch, but cream makes it more luxurious!);

• place a pinch of cheese in the quiche crust, top with Filling of choice then pour in egg mixture; and

• bake for just 18 to 20 minutes, until the tops are light golden, the inside is set and cheesy (overcooked quiche filling is like overcooked scrambled eggs!).

FAQ!

• How long do Mini Quiche last in the fridge?3 to 4 days, easy!

• How long can you freeze them? My standard rule is 3 months, to ensure no loss of flavour.

• How to reheat? 5 minutes at 180C/350F, or 12 minutes from frozen.

• Do you prebake the pie crust?YES – for just 5 minutes. No need to use baking beads. Essential step to ensure the pastry cooks through properly and so it doesn't go soggy.

• Should mini quiche be served cold or warm? Better warm, but still super duper tasty at room temperature. I don't recommend fridge cold!

Muffin tin recipe!

I like to use a normal muffin tin to make Mini Quiche. Some recipes call for patty cake pan (shallow rounded base) or mini muffin tins, but I find that standard muffin tins make theperfect size mini quiche.

The shape of them allows for fairly straight walls which holds in the filling, and they are perfect 2 bite size.

I find mini muffin tins too small – there's too much pastry compared to filling – and patty cake pans too shallow.

I'm not going to lie to you. While these are straightforward to make, they are a bit fiddly because you need to assemble lots of midget quiches.

And if I'm hosting a gathering where I'm making mains and desserts, it's more likely that I'll make dips or things for sharing that don't require individual assembly, like Cheese & Garlic Crack Bread (still the single most requested food for parties!) rather than finger food like this.

But for special occasions, or if I'm wanting to impress, mini quiche is definitely something I break out.

Or if you're the sort who secretly (or not so secretly) likes to be the person who brings the food that is the first to go at a gathering – then Mini Quiche isdefinitely for you (who me???) – Nagi x

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Watch how to make it

More finger food options!

• Smoked Salmon Appetizer Bites

• Crispy Stuffed Mushrooms

• Cocktail Meatballs with Sweet & Sour Dipping Sauce

• Cheeseburger Party Meatballs

• Chorizo Bites in Sweet & Spicy Sauce

• Browse all Party Food – and don't forget Cocktails!

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Servings 24 pieces

Tap or hover to scale

Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!

• ▢ 3 sheets shortcrust pastry , thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust

Quiche Filling:

• ▢ 3 eggs
• ▢ 2/3 cup cream , heavy/thickened
• ▢ 1/2 tsp salt
• ▢ Pinch black pepper

Quiche Lorraine (makes 24):

• ▢ 2 tsp (10g) butter
• ▢ 150g (5 oz) bacon , finely chopped
• ▢ 1/2 eschallot (shallot/French onion), finely diced
• ▢ 1/3 cup (30g/1oz) swiss or gruyere cheese , shredded (Note 2)

Spinach & Cheese (makes 24):

• ▢ 1 tbsp (15g) butter
• ▢ 120g (4oz) baby spinach , sliced 1/2cm / 1/5" thick
• ▢ 1 garlic clove , minced
• ▢ 1/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)

Mushroom (makes 24):

• ▢ 1 tbsp (15g) butter
• ▢ 1 clove garlic , minced
• ▢ 100g (4 oz) mushrooms , finely chopped
• ▢ 8 mushrooms , small, sliced (decorating)
• ▢ 1/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)
• ▢ 1 tbsp chopped chives

Mediterranean (makes 24):

• ▢ 1/4 cup green olives , finely chopped
• ▢ 1/4 cup sun dried tomatoes , finely chopped
• ▢ 30g (1 oz) fetta , crumbled
• ▢ 1/4 cup (25g/1oz) swiss or gruyere cheese , shredded (Note 2)

Quiche pastry:

• Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.

• Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)

• Press into muffin tin, making sure there's no air underneath the pastry.

• Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.

• Remove from oven and let cool - pastry should be partially cooked on surface only.

Quiche Lorraine:

• Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.

• Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.

Spinach:

• Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.

• Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.

Mushroom:

• Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.

• Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.

Mediterranean:

• Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.

• Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.

Baking:

• Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.

• Sprinkle Mushroom quiche with fresh chives. Serve warm!

1. Quiche crust - if you're in Australia, use the square frozen shortcrust pastry sheets. If you're in the US or Canada, use what's sold as "pie crusts" in the fridge section (you'll need 2 boxes).

OR make your own! You'll need 2 batches of this homemade quiche crust.

2. Cheese -any melting cheese will work just fine here. Cheddar, tasty, Colby, gouda, Monterey Jack - I've used all of these with great success. I've listed gruyere and Swiss simply because they melt exceptionally well and have great flavour - I think they're the the best for quiche!

3. Cutting rounds - I use a scone cutter. You can also use a glass or, if you can't find anything the right size, use a large tuna can - it's the perfect size! (Emptied and clean VERY well!)

4. Filling quantities - quite hard to get the quantity 100% right because so little is used in each!! I've erred slightly on the side of caution in case your rounds are slightly larger so your quiche is slightly deeper.

You'll probably also have a bit of egg mixture leftover too. Just grease a ramekin and bake with remaining Filling for a crustless quiche, or make extra mini quiche using leftover pastry. For for a really quick option, make scrambled eggs or an omelette!

5. Storage -keeps perfectly in the fridge for 3 to 4 days, reheat 5 minutes in the oven at 180C/350F. They freeze perfectly too - reheat from frozen 12 minutes at 180C/350F.

6. Nutrition per quiche.

Calories: 78 cal (4%) Carbohydrates: 1 g Protein: 3 g (6%) Fat: 7 g (11%) Saturated Fat: 4 g (25%) Cholesterol: 40 mg (13%) Sodium: 115 mg (5%) Potassium: 29 mg (1%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 189 IU (4%) Vitamin C: 1 mg (1%) Calcium: 63 mg (6%) Iron: 1 mg (6%)

Keywords: finger food, Mini quiche

Life of Dozer

When I was threatening to put blush on him, but the joke ended up onme when he licked it….ever tried using a wet brush to apply your make up??It doesn't work!

How Long Do You Cook Mini Quiche

Source: https://www.recipetineats.com/mini-quiche-4-ways/

Posted by: penalaving.blogspot.com

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