MINI QUICHE

Mini Quiche image

This Mini Quiche recipe is a cinch to put together using mini fillo shells and vegetables, meats and cheeses that are probably already in your fridge. I like to serve them as appetizers along with Quick and Creamy Crab Stuffed Mushrooms and Cream Cheese Wontons with Chicken and Pepper Jack.

Provided by Beth Pierce @smalltownwoman

Number Of Ingredients 13

Ingredients

2 box(es) (15 count) mini fillo shells
1 small broccoli floret finely chopped
6 baby spinach leaves finely chopped
2 tablespoon(s) cheddar finely shredded
1 1/2 tablespoon(s) chopped ham
1 mushroom finely chopped
1 1/2 tablespoon(s) swiss cheese finely shredded
1 slice crispy cooked bacon finely chopped
1 green onion finely chopped
4 large eggs
1 cup(s) cream
1/4 teaspoon(s) salt
1/8 teaspoon(s) fresh ground black pepper

Steps:

Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.
Add a pinch of broccoli, spinach and cheddar to 10 fillo shells. Add a pinch of ham, mushrooms and Swiss cheese to 10 fillo shells. Add a pinch of bacon, green onion and cheddar cheese to the remaining fillo shells.
In a medium whisk together eggs, cream, salt and pepper. Using a teaspoon spoon the egg mixture over the ingredients in the shell. Bake for about 15-20 minutes or until set and lightly browned.

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