Mini Quiche Recipe

Quick and Easy Mini Quiche Recipe

Mini Quiche Recipe

Mini Quiche Recipe

The mini quiche recipe is the same recipe for filling the quiche crust as a standard quich, the only difference is the crust size.  Mini quiches are made using muffin tins, instead of a standard pie-size pastry crust.  Phyllo dough, or tartlet shells may be used to line the muffin tins, or you can even make crustless quiches.  Mini quiches are great as side dishes, or they can be the main dish, with other side dishes.  The standard egg base, or tofu is still the main ingredient used to hold other combinations of choice ingredients together.

They are great to serve at parties, and nice to make ahead of time, to eat on the run.  They are nutritional, easy to make, and there is no specific ingredient that you have to use.  The mini quiche recipe is yours to be creative with, choosing ingredients that you like best, which compliment each other.

Basic Mini Quiche Recipe

Ingredients:

Pre baked tartlet shells, or Phyllo dough

Three eggs (lightly beaten)

1 ¼ cups heavy cream, soy milk, or almond milk

1-2 cups ingredients of choice (vegetables, cheese, fruit, vegetarian bacon)

Salt, pepper, and season to taste

Directions:

Beat eggs, add salt and pepper.

Add desired steamed or cooked ingredients to egg mixture and seasonings.

Pour filling into individual tartlet shells.

Bake at 350 degrees for 30-40 minutes, or until set.

Serves 8

Mini Quiche Recipe With Phyllo Dough

Ingredients:

8 eggs

¼ cup diced sweet onion

¼ cup red pepper

1/3 cup spinach

¼ cup almond milk (skim or 2% milk)

1 tablespoon whole wheat flour

Phyllo dough

¼ cup diced grape tomatoes

1/3 cup cheddar cheese (or vegetarian cheese)

¼ teaspoon nutmeg

¼ teaspoon paprika (smoked paprika seasoning is great also)

Salt and pepper to taste

Directions:

Pull apart Phyllo dough squares, and press a few sheets into each muffin tin.

Whisk eggs to gently beat, then add vegetables, flour, cheese and spices, and stir until combined.

Pour egg mixture into muffin tin.

Bake in preheated 350 degree oven for 35-40 minutes or until set.

 

Crustless Mini Quiche Recipe

I love crustless quiches because they are so unusual. Crustless mini quiches are a real novelty and are a great party snack.

Ingredients:

Olive oil spray

1 teaspoon minced garlic

½ cup bell pepper

1 cup chopped mushrooms

1 tablespoon minced fresh chives (or green onion)

1 teaspoon minced fresh rosemary (or ½ teaspoon dried, crushed)

Pepper to taste

One (12.3 ounce package) lite firm silken tofu (drained)

¼ cup plain soy milk

2 tablespoons nutritional yeast

1 tablespoon cornstarch (arrowroot, or potato starch will work also)

1 teaspoon tahini

¼ teaspoon onion powder

¼ teaspoon turmeric

½ to ¾ teaspoon salt to taste

Dash celery seed

Dash thyme

Directions:

Preheat oven to 375 degrees, and spray 12 regular-sized muffin tins with non-stick spray.  Silicone cups may also be used.

Saute garlic bell peppers, and mushrooms in olive oil.  Stir in chives, rosemary, celery seed, thyme and pepper, then remove from heat.

Place remaining ingredients into food processor or blender.  Process until completely smooth and silky.

Add the tofu mixture to vegetables, and stir to combine.

Spoon equally into the 12 muffin cups (about ½ full).

Put into oven, and reduce the heat to 350 degrees.

Bake until the tops are golden, and a knife inserted into the middle of a quiche comes out clean (approximately 20-35 minutes).  Silicone muffin cups will take longer to bake than metal.

Allow to cool for 10 minutes.

 

Vegan Bacon and Cheddar Mini Quiche Recipe

Ingredients:

½ block firm tofu

2/3 cup unsweetened soy milk

½ teaspoon lemon juice

¼ teaspoon salt

1/8 teaspoon pepper

Dash nutmeg

Dash thyme

Dash celery seed

Pinch of turmeric

4 strips vegan bacon (fried and crumbled)

½ cup shredded vegan cheddar cheese

Phyllo dough, or tartlet shells pressed into muffin cups

Directions:

Put tofu, soy milk, lemon juice, salt, pepper, nutmeg, thyme, celery see, and turmeric into food processor or blender, mixing until smooth.

Sprinkle cheese and bacon crumbles into each muffin cup, lined with dough (do not over-stuff).

Pour tofu mixture into cups and bake at 425 degrees for 10-15 minutes, then reduce oven temperature to 350, baking for an additional 15 minutes, or until set, and tops are golden.

Mini quiche baking tip

When making the mini quiche recipe, it is a good idea to place a baking sheet under your mini quiches, because they may spill over when baking.

More Mini Quiche ideas

The mini quiche recipe is fun to make for party appetizers, but make sure that you make enough, because they disappear quickly.  It is really the perfect nutritional finger food, and if you have any egg mixture left over, save it to make omelets the next day.   The mini quiche recipe can be very flexible, to suit anyone’s taste.

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