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.

Here are our top 2 tried and tested 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.