Mini Quiche 4 Ways

Use up last night's leftover cooked vegetables and prepare these mini quiche 4 different ways for an impressive brunch.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 381 Calories

Ingredients

• 1 cup heavy cream
• 2 teaspoons minced fresh basil
• 6 large eggs
• 2 slices cooked bacon
• 4 teaspoons minced fresh parsley
• 16 (4 inch) frozen tart shells, thawed
• 8 tablespoons grated Cheddar cheese
• 4 tablespoons diced green bell pepper
• 4 tablespoons diced ham
• 4 tablespoons chopped, cooked broccoli
• 8 tablespoons grated Gruyere cheese
• 4 tablespoons cooked onions
• 4 tablespoons cooked mushrooms
• 2 thin slices prosciutto, diced
• 2 medium cherry tomatoes, halved lengthwise
• 4 teaspoons diced red onion
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon Italian seasoning
• 0.5 teaspoon garlic powder, divided
• 0.5 teaspoon dried thyme, divided
• 0.25 cup cooked chopped spinach

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.

Step 2

Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.

Step 3

Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.

Step 4

To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.

Step 5

Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.

Step 6

Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.

Step 7

Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.

Step 8

Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.