MINI PIZZA QUICHES
Use tortilla wraps and a muffin tin to make individually portioned egg, salami and tomato bites - ideal for lunch boxes or picnics
Provided by Cassie Best
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Using a 12cm cutter (or a small plate) cut circles from the large tortilla wraps - you should get 6. Use the circles to line 6 holes of a muffin tin, pushing them into the holes to make cases.
- Beat the eggs and pour into the tortilla cases (you can add some chopped vegetables too, if you like). Top each case with a slice of salami and 1/2 a cherry tomato. Bake for 15 mins until the egg has set. Top with a few basil leaves, if you like, and serve with extra tomatoes and vegetable sticks.
Nutrition Facts : Calories 143 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
PEPPERONI PIZZA QUICHE
Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 160mg cholesterol, Sodium 547mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
MINI QUICHE
Provided by Patricia Heaton
Categories main-dish
Time 55m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
- Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
- Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
- Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
- Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.
PIZZA QUICHE
Make and share this Pizza Quiche recipe from Food.com.
Provided by podapo
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard casing from sausage.
- Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside.
- Line a 9-inch quiche dish or pieplate with half of pastry; flute edges.
- Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes.
- Remove from oven; reduce oven temp to 350.
- Combine eggs, ricotta cheese, and Italian seasoning; beat well.
- Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese.
- Spoon egg mixture into baked pastry shell.
- Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges.
- Arrange pastry wedges on top of filling.
- Bake at 350 for 45-50 minutes or until golden brown.
- Let cool 10 minutes.
- Spoon 2 T pizza sauce over each pastry wedge on top of quiche.
- (you can skip this last part if you want to cut back on sauce, it's really just for looks).
MINI QUICHES
Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them
Provided by Lulu Grimes
Categories Afternoon tea, Buffet, Lunch, Snack
Time 1h20m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
- Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
- Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.
Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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