"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."
Mini Quiche
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Prep time 15mins
Cook time 15mins
Serves or Makes: 30
Recipe Card
ingredients
- 15 pieces mini fillo shells
- 1 small broccoli floret finely chopped
- 5 1/2 baby spinach leaves finely chopped
- 2 tablespoons cheddar finely shredded
- 1 1/2 tablespoons chopped ham
- 1 mushroom finely chopped
- 1 1/2 tablespoons Swiss Cheese finely shredded
- 1 slices crispy cooked bacon finely chopped
- 1 green onion finely chopped
- 4 eggs
- 1 cups cream
- 1/4 teaspoons salt
- 1/8 teaspoon fresh ground black pepper
Method
Step 1
Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.
Step 2
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.
Step 3
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.