Mini Quiche Recipe With Beef and Mushrooms

Mini Quiche are the perfect finger nutrient for passing around at parties. They're like shooting fish in a barrel to make, perfect for make ahead and freezing, economical, and they look equally great equally they taste!! Choose from 4 Mini Quiche recipes – Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo.

So don't pay a fortune for bland frozen mini quiche…make them at habitation!

Mini Quiche

Mini Quiche are literally the perfect finger food:

pocket-size plenty to eat with one hand (while the other is clutching a wine glass like it's your life line);
no demand for toothpicks, mini napkins;
mess gratuitous nutrient – no take a chance of sauce dribbling downwards your new white silk top;
can exist fabricated two to 3 days ahead, kept in the fridge or frozen so reheated;
they expect adorable – and impressive!
customisable – so you can cater for the vegetarians, bacon monsters and artichoke queens; and
and well-nigh importantly –they sense of taste even amend than they look.

Choose your Mini Quiche!

In the spirit of how customisable these are, today I'thou sharing FOUR different versions:

Quiche Lorraine –the mini version of the classic Quiche Lorraine, made with bacon and eschallots;
Mushroom – filled with garlic sautéed mushroom then topped with slices;
Garlic Spinach – spinach sautéed in garlic butter (seriously good!); and
Mediterranean – olives, sun dried tomato, peppers and feta (because I had and so much left over from all the antipasto-ey type foods I've been sharing lately – like the Mediterranean Savoury Muffins and Sicilian Chicken Pasta!)

What you need to make Mini Quiche

The 3 components of Mini Quiche are:

The Filling options;
The egg mixture;
The pastry – I'm using store bought shortcrust pastry for convenience here (sold labelled aspie pastry for those of you in the US and Canada!), but you can brand your own if you so choose. Use this bootleg quiche crust pastry (in that location's a video!).

Filling Options

Hither's what you need for the four filling options I'm sharing today.Meet below for an extensive listing of other options!

Avoid undercooked and soggy quiche crusts by popping them in the oven for 5 minutes to requite them a head starting time!

Mini Quiche Pastry Crust

One major difference between this recipe and almost every other recipe "out at that place" is that I do a quick 5 infinitesimal blind bake (ie baking empty shells) to give the pastry a head start:

a) the pastry is not raw or soggy: Virtually recipes volition fill up raw crust with egg and add together ins, then bake in one go. Doing this ways either semi-raw pastry with perfectly cooked filling, or if you bake for longer to melt the crust through, and so the filling is overcooked. Avoid this problem past merely giving the quiche crust a five minute head start in the oven; and

b) crisp rather than soggy Quiche Crust: 5 minutes is all it takes for a "skin" to form on the pastry which stops the egg mixture from sinking into the pastry which leads to soggy crusts!

What'southward with the fork pricking??

This is to help terminate the pastry from puffing upwards when information technology bakes – considering I don't bother to weight each one downwards with baking beads, like with traditional quiche crusts.?

Mini quiche are literally the perfect finger food – one manus, 2 bites, mess free, make alee!

And here's how to put them together:

whisk up a simple egg and cream mixture (milk will do in a compression, only cream makes it more luxurious!);
place a compression of cheese in the quiche crust, top with Filling of choice and so pour in egg mixture; and
bake for just 18 to xx minutes, until the tops are light golden, the inside is set and cheesy (overcooked quiche filling is like overcooked scrambled eggs!).

FAQ!

How long do Mini Quiche final in the fridge?3 to four days, easy!
How long can you freeze them? My standard rule is 3 months, to ensure no loss of flavour.
How to reheat? v minutes at 180C/350F, or 12 minutes from frozen.
Practise you lot prebake the pie chaff?Yeah – for just 5 minutes. No need to use baking chaplet. Essential step to ensure the pastry cooks through properly and so it doesn't go soggy.
Should mini quiche be served common cold or warm? Better warm, but still super duper tasty at room temperature. I don't recommend fridge cold!

Muffin tin recipe!

I like to utilize a normal muffin tin to make Mini Quiche. Some recipes call for patty block pan (shallow rounded base) or mini muffin tins, but I find that standard muffin tins make theperfect size mini quiche.

The shape of them allows for fairly straight walls which holds in the filling, and they are perfect 2 bite size.

I observe mini muffin tins too small – in that location's likewise much pastry compared to filling – and patty cake pans too shallow.

I'thou non going to lie to you lot. While these are straightforward to make, they are a bit fiddly because you need to assemble lots of midget quiches.

And if I'thou hosting a gathering where I'm making mains and desserts, it'due south more likely that I'll make dips or things for sharing that don't require private associates, like Cheese & Garlic Crack Bread (still the single most requested food for parties!) rather than finger food like this.

But for special occasions, or if I'g wanting to impress, mini quiche is definitely something I break out.

Or if you're the sort who secretly (or not so secretly) likes to be the person who brings the food that is the outset to go at a gathering – then Mini Quiche isdefinitely for you (who me???) – Nagi ten

Lookout how to go far

More finger food options!

Smoked Salmon Appetizer Bites
Crispy Blimp Mushrooms
Cocktail Meatballs with Sugariness & Sour Dipping Sauce
Cheeseburger Party Meatballs
Chorizo Bites in Sweet & Spicy Sauce
Browse all Party Food – and don't forget Cocktails!

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Servings 24 pieces

Recipe video above. Each filling below makes 24 mini quiches, so Employ 1 FILLING. If yous desire to make more than 1, scale the filling recipe Downward (use the slider below). A quick blind bake volition ensure the pastry doesn't become soggy and information technology cooks through in the short fourth dimension it takes for the filling to bake!

▢ iii sheets shortcrust pastry , thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR ii batches homemade quiche crust

Quiche Filling:

▢ 3 eggs
▢ ii/3 cup cream , heavy/thickened
▢ 1/2 tsp salt
▢ Pinch blackness pepper

Quiche Lorraine (makes 24):

▢ 2 tsp (10g) butter
▢ 150g (5 oz) salary , finely chopped
▢ 1/two eschallot (shallot/French onion), finely diced
▢ i/3 cup (30g/1oz) swiss or gruyere cheese , shredded (Notation ii)

Spinach & Cheese (makes 24):

▢ 1 tbsp (15g) butter
▢ 120g (4oz) baby spinach , sliced i/2cm / 1/v" thick
▢ 1 garlic clove , minced
▢ ane/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)

Mushroom (makes 24):

▢ 1 tbsp (15g) butter
▢ 1 clove garlic , minced
▢ 100g (4 oz) mushrooms , finely chopped
▢ 8 mushrooms , modest, sliced (decorating)
▢ i/two cup (50g/2oz) swiss or gruyere cheese , shredded (Annotation 2)
▢ 1 tbsp chopped chives

Mediterranean (makes 24):

▢ 1/4 cup light-green olives , finely chopped
▢ one/4 cup lord's day dried tomatoes , finely chopped
▢ 30g (1 oz) fetta , crumbled
▢ one/iv cup (25g/1oz) swiss or gruyere cheese , shredded (Notation 2)

Quiche pastry:

Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
Cut 24 rounds out of pastry using a vii.v - 8cm / 3- iii.25" cutter. (Note three)
Press into muffin tin, making sure at that place's no air underneath the pastry.
Prick the base 4 times with a fork, then broil for v minutes JUST until a skin partially forms on surface of pastry. Bank check at four minutes - if pastry is bubbling, printing back down.
Remove from oven and allow cool - pastry should be partially cooked on surface but.

Quiche Lorraine:

Melt butter over medium high. Cook bacon for ii minutes, and so add eschallots and cook until salary is lite golden. Transfer to bowl.
Place pinch of cheese in quiche crust, tiptop with ane teaspoon bacon mixture so 1 tbsp egg mixture - fill to height.

Spinach:

Melt butter over medium high. Add garlic, sauté 20 seconds. Add together spinach and melt for one minute until simply wilted, then transfer to bowl.
Place compression of cheese in quiche crust, top with 1 teaspoon of spinach so 1 tbsp egg mixture - fill up to superlative.

Mushroom:

Melt butter over medium loftier. Add together garlic, sauté 20 seconds. Add chopped mushrooms and cook for two minutes until mushroom is starting to go gilded on edges, then transfer to bowl.
Place pinch of cheese in quiche chaff, peak with i teaspoon cooked mushrooms and then 1 tbsp egg mixture - fill to acme. Superlative with 1 or 2 slices mushrooms.

Mediterranean:

Antipasto Mix: Toss the olives, sunday stale tomatoes and feta together.
Identify pinch of cheese in quiche crust, meridian with 1 heaped teaspoon Antipasto Mix, so 1 tbsp egg mixture - fill up to peak.

Baking:

Bake 20 minutes at 180C/350F until surface is lite gold. They will puff, then sink.
Sprinkle Mushroom quiche with fresh chives. Serve warm!

1. Quiche chaff - if you're in Commonwealth of australia, utilize the square frozen shortcrust pastry sheets. If yous're in the Usa or Canada, use what's sold equally "pie crusts" in the fridge section (you lot'll need 2 boxes).

OR make your own! You'll need 2 batches of this bootleg quiche chaff.

2. Cheese -any melting cheese will work simply fine hither. Cheddar, tasty, Colby, gouda, Monterey Jack - I've used all of these with bully success. I've listed gruyere and Swiss only because they melt exceptionally well and have great flavor - I think they're the the all-time for quiche!

3. Cutting rounds - I utilise a scone cutter. You tin can also utilise a drinking glass or, if y'all can't find annihilation the correct size, use a big tuna can - it's the perfect size! (Emptied and make clean VERY well!)

4. Filling quantities - quite difficult to get the quantity 100% right because then picayune is used in each!! I've erred slightly on the side of caution in case your rounds are slightly larger and so your quiche is slightly deeper.

You'll probably also have a flake of egg mixture leftover as well. Just grease a ramekin and bake with remaining Filling for a crustless quiche, or make extra mini quiche using leftover pastry. For for a really quick option, brand scrambled eggs or an omelette!

five. Storage -keeps perfectly in the fridge for three to iv days, reheat five minutes in the oven at 180C/350F. They freeze perfectly besides - reheat from frozen 12 minutes at 180C/350F.

vi. Nutrition per quiche.

Calories: 78 cal (four%) Carbohydrates: 1 g Protein: 3 g (6%) Fatty: vii g (eleven%) Saturated Fat: four g (25%) Cholesterol: 40 mg (xiii%) Sodium: 115 mg (v%) Potassium: 29 mg (1%) Fiber: 1 g (4%) Sugar: one thousand (1%) Vitamin A: 189 IU (4%) Vitamin C: i mg (1%) Calcium: 63 mg (half-dozen%) Iron: 1 mg (6%)

Keywords: finger food, Mini quiche

Life of Dozer

When I was threatening to put blush on him, but the joke ended upwardly onme when he licked it….always tried using a wet brush to use your make upward??It doesn't work!

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Source: https://www.recipetineats.com/mini-quiche-4-ways/