Best 6 Impossibly Easy Mini Quiches Recipes

MINI QUICHES

Steps:

• Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

MINI QUICHE

Steps:

• 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 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
• Press into muffin tin, making sure there's no air underneath the pastry.
• Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
• Remove from oven and let cool - pastry should be partially cooked on surface only.
• Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
• Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
• Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
• Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
• Sprinkle Mushroom quiche with fresh chives. Serve warm!

IMPOSSIBLY EASY MINI QUICHES

Steps:

• 1. Place broccoli, cauliflower, dried onion flakes, and chopped celery (if used) in a saucepan and just barely cover with water. Bring to a boil and cook until vegetables are tender, about 6 minutes. Drain well in a fine strainer and chop all the vegetables very fine. Mix in the bell pepper.
• 2. Preheat oven to 400°F. Grease well 2 mini-muffin pans (24 wells). Place a rounded teaspoon or so of the cooked chopped vegetables in each well. Chop the shredded cheese just a bit to make smaller pieces, and place about a teaspoon on top of the vegetables in each well. Do not press down.
• 3. Beat the eggs and milk with the seasonings, including the celery salt if you did not use fresh celery. Do not use both salts - 1 teaspoon of either is enough. Stir in the baking mix and beat until very smooth. You could use a blender for this step, but I prefer using a wire whisk.
• 4. Ladle a small amount of the liquid into each muffin well, allowing it to settle, and filling each well not quite to the rim. You may not use all the liquid; save it for use in the "leftover" serving (see below in step 7).
• 5. Bake the mini quiches at 400°F for 22 to 25 minutes. Cool in the pans at least 10 minutes. Then carefully run a thin bladed knife around each one, loosening the sides. If they are still too hot, they will stick.
• 6. Allow the mini quiches to rest another 5 minutes, then carefully remove from the pans. Cool them on a rack. I like to place them upside down to cool. May be served at room temperature, or refrigerated.
• 7. What to do with the leftover batter? I took a 6-inch ramekin, greased it well, and placed some chopped ham and shredded cheese in the bottom. I poured the remaining batter over, and baked it at the same time as the mini quiches. It took 30-35 minutes to be done. Waste not, want not!

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

EASY MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
• In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
• Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

IMPOSSIBLE QUICHE

Steps:

• Preheat oven to 350.
• Lightly grease a 9-10 inch pie plate.
• Sprinkle mushrooms, cheese, and onion evenly over bottom of pie plate.
• Place remaining ingredients in blender, cover, and blend on high for 1 minute (or whisk by hand until mixed well).
• Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean (50-55 minutes).
• Let stand 5 minues before cutting.
• Refrigerate leftovers.