Best 3 Rosemarys Mini Quiches Recipes

**Indulge in a delightful culinary journey with Rosemary's Mini Quiches, featuring three enticing variations that cater to diverse palates.**

**1.** **Classic Mini Quiches:** Experience the timeless charm of traditional mini quiches, filled with a creamy custard base, savory ham, and a sprinkle of nutty Gruyère cheese. These bite-sized delights are perfect for any occasion, whether it's a brunch gathering or an elegant cocktail party.

**2.** **Roasted Red Pepper and Goat Cheese Mini Quiches:** Embark on a Mediterranean adventure with these vibrant mini quiches, featuring a medley of roasted red peppers, tangy goat cheese, and fresh herbs. Their colorful appearance and irresistible flavors will leave a lasting impression on your taste buds.

**3.** **Spinach and Feta Mini Quiches:** Discover a delightful balance of flavors in these mini quiches, combining tender spinach, salty feta cheese, and a hint of nutmeg. These vegetarian-friendly quiches are not only delicious but also packed with nutritious goodness, making them a guilt-free indulgence.

Here are our top 3 tried and tested recipes!

TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE

Tomato, Olive and Rosemary Crustless Quiche image

Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 6 to 8 servings (one 9-inch quiche)

Number Of Ingredients 12

Ingredients

4 cups grape tomatoes, mixed red and yellow if possible
6 tablespoons extra-virgin olive oil
1/3 cup pitted black olives, such as kalamata, halved lengthwise
1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
1 cup chopped white onion (about 1 medium)
Kosher salt and freshly ground black pepper
1 lemon, zest finely grated
2 cups half-and-half
2 large eggs plus 2 yolks
3 ounces grated Emmentaler cheese (about 3/4 cup)
3 ounces grated fontina cheese (about 3/4 cup)
1 teaspoon minced fresh rosemary

Steps:

Preheat the oven to 450 degrees F.
Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.

ROSEMARY'S MINI QUICHES

Rosemary's Mini Quiches image

Great for entertaining as they can be made in advance, refrigerated for a few days and re-heat really well. Also fabulous for hiding vegies in to give to the kids, they just love them. The "flavour" (Onion, Bacon) ingredients can be substituted for just about anything. (eg. Tomato and Spinach or Salmon and Chives) and My Sewing teacher gave me this recipe a year ago, I use it all the time.

Provided by JessD

Categories Lunch/Snacks

Time 35m

Yield 12 Quiches

Number Of Ingredients 10

Ingredients

2 sheets puff pastry (ready made)
1 onion, chopped
4 slices bacon, diced (fat removed)
2 eggs, lightly beaten (don't just give them a stern talking to!)
1/2 cup cream
1/2 cup milk
1/2 cup grated cheese
2 tablespoons chopped parsley
salt
fresh ground black pepper

Steps:

Line a greased muffin tin with circles of pastry (I use the top of a glass to cut out a round).
Saute onion and Bacon or microwave med/high 3 minutes.
Combine with remaining ingredients, season to taste.
Spoon mixture into pastry hollows Bake 20 mins 180C/ 350°F.

CHEESE AND ROSEMARY BISCUITS

Cheese and Rosemary Biscuits image

Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 9

Number Of Ingredients 6

Ingredients

2 cups Original Bisquick™ mix
1/2 cup shredded Italian five-cheese blend (2 oz)
2/3 cup milk
1 teaspoon dried rosemary leaves, crushed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder

Steps:

Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 2 g, TransFat 1 g

Tips for Making Rosemary's Mini Quiches:

Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1/2 teaspoon of dried rosemary.
Grate the cheese finely so that it melts evenly.
Don't overfill the quiche cups. The mixture should come about 2/3 of the way up the sides of the cups.
Bake the quiches until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the quiches cool for a few minutes before serving.

Conclusion:

These mini quiches are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be made ahead of time and frozen. For a vegetarian option, you can omit the bacon. You can also experiment with different fillings, such as spinach and feta or ham and cheese. Get creative and have fun with it!