Best 2 Baby Quiches Recipes

Indulge in the culinary delight of baby quiches, a delectable treat that combines the richness of eggs, the creaminess of cheese, and the versatility of fillings to create a symphony of flavors. These miniature quiches, also known as quiche lorraine cups or mini quiche, are perfect for a quick breakfast, a light lunch, or an elegant appetizer. This article presents a collection of baby quiche recipes that cater to diverse dietary preferences, from classic to vegetarian and gluten-free options. Get ready to embark on a culinary journey and discover the endless possibilities of this savory dish.

Let's cook with our recipes!

BABY QUICHES

Baby Quiches image

Make and share this Baby Quiches recipe from Food.com.

Provided by -------

Categories Pork

Time 30m

Yield 24 quiches, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 ounces cream cheese
1/2 cup butter
1 cup flour
1/4 cup grated swiss cheese
6 green onions, chopped
7 slices bacon, cooked & crumbled
1 cup heavy cream
2 eggs, beaten

Steps:

Combine CRUST ingredients.
Chill dough.
When ready to bake, make tiny balls of dough & press into greased miniature muffin pans.
Combine Mixture ingredients.
Put small amount of MIXTURE ingredients into each crust.
For the FILLING ingredients, scald cream & mix with eggs.
Pour 1 teaspoons filling over each quiche.
You can freeze or bake now.
If frozen, bake at 425F for 10 minutes.
If thawed, bake at 325F for 12-15 minutes.

LEEK AND BABY PORTOBELLO QUICHES

Leek and Baby Portobello Quiches image

If you are looking for something to serve at a relaxing weekend brunch, look no further. My family always asks for this dish. The leeks and mushrooms make a terrific flavor combo. -Amy Mueller, Coopersville, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 13

Ingredients

Pastry for two single-crust pies (9 inches)
2 tablespoons olive oil
1 small leek (white portion only), sliced
3 garlic cloves, minced
2 cups sliced baby portobello mushrooms
1/3 cup cream sherry
1/3 cup Miracle Whip
10 large eggs
2 cups half-and-half cream
3 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

Preheat oven to 350° On a lightly floured surface, roll each half of pastry dough into a 1/8-in.-thick circle; transfer to 9-in. pie plates. Trim pastries to 1/2 in. beyond rim of plates; flute edges. Refrigerate while preparing filling., In a large skillet, heat oil over medium-high heat; saute leek and garlic until tender. Stir in sherry. Remove from heat; stir in Miracle Whip., In a large bowl, whisk together eggs, cream and seasonings. Place 1 cup mushrooms and half of the leek mixture in each crust. Pour in egg mixture., Bake on a lower oven rack until a knife inserted in the center comes out clean, 40-50 minutes. Sprinkle with cheese. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 401 calories, Fat 28g fat (14g saturated fat), Cholesterol 217mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

Tips:

For a vegetarian quiche, use crumbled tofu or roasted vegetables instead of bacon.
Add a layer of sautéed mushrooms, spinach, or artichoke hearts to the quiche for extra flavor.
If you don't have a mini muffin pan, you can use a regular muffin pan and just fill the cups halfway.
The quiches can be made ahead of time and refrigerated for up to 3 days, or frozen for up to 2 months.
To reheat the quiches, simply microwave them on high for 30-60 seconds, or until heated through.

Conclusion:

These baby quiches are a delicious and easy-to-make appetizer or snack that are perfect for any occasion. They are also a great way to use up leftover ingredients. With so many different variations, there is sure to be a baby quiche recipe that everyone will enjoy.