Best Rosemarys Mini Quiches Recipes

ROSEMARY'S MINI QUICHES

Rosemary's Mini Quiches image

Great for entertaining as they can be made in advance, refrigerated for a few days and re-heat really well. Also fabulous for hiding vegies in to give to the kids, they just love them. The "flavour" (Onion, Bacon) ingredients can be substituted for just about anything. (eg. Tomato and Spinach or Salmon and Chives) and My Sewing teacher gave me this recipe a year ago, I use it all the time.

Provided by JessD

Categories Lunch/Snacks

Time 35m

Yield 12 Quiches

Number Of Ingredients 10

Ingredients

2 sheets puff pastry (ready made)
1 onion, chopped
4 slices bacon, diced (fat removed)
2 eggs, lightly beaten (don't just give them a stern talking to!)
1/2 cup cream
1/2 cup milk
1/2 cup grated cheese
2 tablespoons chopped parsley
salt
fresh ground black pepper

Steps:

Line a greased muffin tin with circles of pastry (I use the top of a glass to cut out a round).
Saute onion and Bacon or microwave med/high 3 minutes.
Combine with remaining ingredients, season to taste.
Spoon mixture into pastry hollows Bake 20 mins 180C/ 350°F.

MINI QUICHES

Mini Quiches image

No your usual rich crust to these. These are a good breakfast food. My daughters heat them up in the microwave for a fast breakfast or a snack.

Provided by Cullinaryjudge

Categories Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 slices whole wheat bread
butter or margarine
4 eggs
3/4 cup 2% evaporated milk
6 slices bacon, diced
4 green onions, finely chopped
2/3 cup shredded cheddar cheese or 2/3 cup swiss cheese

Steps:

Remove crusts from bread; spread bread with butter on one side.
Place buttered side down, pressing firmly into muffin cups.
Be careful not to tear the bread.
Bake in preheated 325 degree oven for 10 minutes.
Meanwhile, combine eggs and milk in a large liquid measuring cup.
Set aside.
Saute bacon and green onions until both are cooked; drain fat.
Divide evenly between the 12 bread cups.
Pour a bit of the egg mixture over top, allowing it to be partially absorbed, then add more.
Sprinkle with cheese.
Return to oven and bake for 16-18 minutes or until golden and puffed.
Cool and remove from tins.
These do stick a bit but are well worth the effort.

Nutrition Facts : Calories 276.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 142.6, Sodium 457.9, Carbohydrate 24.3, Fiber 4.1, Sugar 3.5, Protein 15.7

IMPOSSIBLY EASY MINI QUICHES

Impossibly Easy Mini Quiches image

I made these for a retirement reception for a friend at work. Much easier than trying to slice and serve traditional quiche. When working with mini muffin pans, be sure to dice/mince ingredients very fine, so they fill the little wells properly. Also, make certain the wells are well-greased. I have one pan that is non-stick but...

Provided by Susan Feliciano

Categories Other Appetizers

Time 50m

Number Of Ingredients 11

Ingredients

2 c broccoli and cauliflower florets
1 1/2 Tbsp dehydrated onion flakes
2-3 Tbsp finely diced bell pepper
3 Tbsp finely chopped celery or 1 tsp celery salt (omit salt if you use this)
2/3 c shredded cheese (more or less)
3 eggs, beaten
1 c milk
1/2 c baking mix (like bisquick)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp crushed rosemary

Steps:

1. Place broccoli, cauliflower, dried onion flakes, and chopped celery (if used) in a saucepan and just barely cover with water. Bring to a boil and cook until vegetables are tender, about 6 minutes. Drain well in a fine strainer and chop all the vegetables very fine. Mix in the bell pepper.
2. Preheat oven to 400°F. Grease well 2 mini-muffin pans (24 wells). Place a rounded teaspoon or so of the cooked chopped vegetables in each well. Chop the shredded cheese just a bit to make smaller pieces, and place about a teaspoon on top of the vegetables in each well. Do not press down.
3. Beat the eggs and milk with the seasonings, including the celery salt if you did not use fresh celery. Do not use both salts - 1 teaspoon of either is enough. Stir in the baking mix and beat until very smooth. You could use a blender for this step, but I prefer using a wire whisk.
4. Ladle a small amount of the liquid into each muffin well, allowing it to settle, and filling each well not quite to the rim. You may not use all the liquid; save it for use in the "leftover" serving (see below in step 7).
5. Bake the mini quiches at 400°F for 22 to 25 minutes. Cool in the pans at least 10 minutes. Then carefully run a thin bladed knife around each one, loosening the sides. If they are still too hot, they will stick.
6. Allow the mini quiches to rest another 5 minutes, then carefully remove from the pans. Cool them on a rack. I like to place them upside down to cool. May be served at room temperature, or refrigerated.
7. What to do with the leftover batter? I took a 6-inch ramekin, greased it well, and placed some chopped ham and shredded cheese in the bottom. I poured the remaining batter over, and baked it at the same time as the mini quiches. It took 30-35 minutes to be done. Waste not, want not!