Crisp, golden mini quiches bursting with savory flavor, featuring tender eggs, melty cheese, fresh vegetables, and savory meats. Perfect for brunch spreads, breakfast buffets, or elegant appetizers, these bite-sized delights are as versatile as they are irresistible.
Ingredients
Tart Pastry for Mini Quiches or various colors frozen phyllo dough
2 to 3 ounces Gruyere or Swiss cheese, finely shredded (½ to ¾ cup)
¼ cup vegetable (diced green pepper, diced green onions or chopped spinach)
½ cup cooked meat (crumbled pork sausage or 9 slices crumbled bacon)
¼ cup whole milk
¼ cup heavy cream
2 eggs
½ teaspoon salt
Dash white pepper
Directions
- If using phyllo dough, thaw according to package directions; cut out circles with a 2¾-inch round cutter and press into nonstick mini quiche pan. In the bottom of each unbaked shell, sprinkle 1 teaspoon of the shredded cheese. Top with ½ teaspoon diced vegetable, then 1 teaspoon cooked meat.
- In a 2- or 4-cup liquid measuring cup, beat together milk, cream, eggs, salt and pepper. Pour egg mixture over meat.
- Bake in a preheated 350ºF oven for 30 to 35 minutes until puffed and golden brown. Remove quiches from pan; cool on a wire rack. Serve warm or at room temperature. Store leftovers, covered, in the refrigerator up to 3 days.
