Best Baby Quiche Recipes

POTATO SAUSAGE LEEK QUICHE WITH SIDE BABY SPINACH SALAD

Steps:

• Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
• In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
• For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

ASPARAGUS, BABY ARTICHOKE, PESTO AND GOAT CHEESE QUICHE WITH QUINOA CRUST - CLOSET COOKING

Steps:

• Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
• Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.
• Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
• Bake in a preheated 375F/190C oven until lightly golden brown, about 10 minutes.
• Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.
• Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
• Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE

Steps:

• For the ham quiche croutons: Preheat the oven to 350 degrees F.
• Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
• Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
• For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
• Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

BABY QUICHE

Steps:

• Spray custard cups and press biscuit to form crust.
• Brown sausage and onions- drain.
• Soft scramble eggs.
• Mix sausage onion and eggs.
• Add mixture to prepared custard cups and top with cheese.
• Bake 350 until crust is lightly browned.

BABY VEGGIE QUICHE

Steps:

• Preheat oven to 350, spray muffin pan with cooking spray.
• Sauté spinach, corn & pepper/onion mix with cooking spray, set aside.
• Mix egg, flax seed, water, milk, baking mix, cayenne, garlic, salt and pepper.
• Divide egg mixture between 12 greased muffin tins.
• Divide vegetable mix between muffin tins (will be just shy of ¼ cp each) and cover with cheese.
• Bake 23-25 minutes or until tooth pick inserted comes out clean.
• Remove from oven and let set for 5 minutes. They should come out easy, can separate from pan with a spoon.
• Leftovers can be frozen and microwaved to reheat.

PALATABLE TWO CHEESE BABY PORTOBELLO QUICHE

Steps:

• Preparation of Simple Flaky Pie Crust In a large bowl add flour and margarine. Using a fork, press flour and margarine together until uniform. The margarine-flour mixtures should resemble wet oats. Add 1/4 cup of ice water and form flour into a ball. Be sure not to over-work the dough or it will loose it's flaky properties. you may add more ice water (a tablespoon at a time) if you can not form dough into a ball. Leave ball of dough in bowl and cover with plastic wrap. Refrigerate for 30 minutes. After 30 minutes, roll dough out for crust. Crust should be 1/8 of an inch thick. Preparation of Quiche Preheat oven to 425 degrees Fahrenheit. Roll out crust, cut to fit each muffin tin. Make sure crust covers sides of tin. Press tin foil onto each crust to hold shape. Bake for 10 minutes, remove from oven, and reduce oven temp to 400 degrees. Remove foil, you should now see nicely formed crust in the tin. On your stove-top over medium heat in a large skillet, combine olive oil, garlic, mushrooms, and crushed red pepper. Cook till mushrooms become tender (approximately 10 minutes). Remove from heat and drain mushrooms. Place one mushroom cap (stem side up) into each into each of the newly formed crusts. Mix grated mozzarella and grated cheddar cheese together. Then evenly sprinkle into each crust shell. Whisk eggs, heavy cream, black pepper, and salt together in a medium sized bowl. Evenly pour mixture into crust shells. Bake at 400 degrees for 15-17 minutes. The quiche will be done if you poke them with a knife and the knife comes out clean. Enjoy your meal!!

BABY QUICHE LORRAINE (RH)

Steps:

• preheat oven to 350 degrees
• using a 2 inch biscuit cutter cut out 24 circles from the pie crust dough
• spray a mini muffin tin with cooking spray
• place a circle of dough in each muffin cup to that it covers the bottom and sides of the cup
• bake for 5 minutes
• while the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmeg
• remove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled up
• place a few crumbles in each cup and then top with a bit of cheese
• mix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheese
• place the muffin tin on top of a baking sheet (in case of spillage)
• bake for 25 to 30 minutes or until crust is golden and eggs are cooked through
• allow to cool for 2-3 minutes and then run a thin knife around the edge of each cup
• invert the baking sheet on the top of the muffin tin and flip
• the baby quiche should be left on the baking sheet
• serve warm or room temperature