Mini Quiches Savory Bites (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 sheet prepared pie crust or puff pastry, thawed if frozen
→ Egg Mixture
02 -
4 large eggs
03 -
120ml heavy cream or whole milk
04 -
100g grated cheese (cheddar, gruyere, or a mix)
05 -
Salt and freshly ground pepper, to taste
→ Optional Fillings
06 -
60g diced ham
07 -
60g fresh spinach, chopped
08 -
50g mushrooms, finely diced and sautéed
09 -
30g onions, finely diced and sautéed
# Instructions:
01 -
Preheat oven to 180°C (350°F). Lightly grease a mini muffin tin with cooking spray or butter.
02 -
Roll out the pastry on a lightly floured surface. Using a round cutter, cut into circles slightly larger than the muffin cups. Press each pastry circle gently into the cups, creating small shells.
03 -
In a medium bowl, whisk together eggs and cream until well combined. Season with salt and pepper. Stir in the grated cheese.
04 -
Distribute your chosen fillings evenly among the pastry shells in the muffin tin.
05 -
Carefully pour the egg mixture into each pastry shell, filling about 3/4 full. Bake for 15-20 minutes until the egg is set and the crust is golden brown.
06 -
Allow to cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Notes:
01 -
These mini quiches can be made ahead and refrigerated for up to 3 days. Reheat in a 160°C oven for 5-10 minutes before serving.
02 -
For a lighter version, substitute whole milk for the heavy cream.