Mini Quiches

Mini Quiches

Prep Time: 25 minutes Baking Time: 20 minutes Makes 24 quiches

Ingredients

Piecrust

1 c half-and-half

2 eggs

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp dried thyme

1 clove garlic, minced

2/3 c Gruyere, Swiss or Cheddar cheese, shredded

1/3 c broccoli, chopped, blanched, dryed

1/3 c baby portabella mushrooms, sliced, sauted and dryed

1/3 c Roma tomatoes, seeded, chopped and dried

Instructions

1. Preheat the oven to 400F. Line two 12-cup mini muffin pans with foil liners.

2. Make Pie crust and roll out. With a 2 ¾ -inch fluted round biscuit cutter or the rim of a glass, cut out 12 rounds from each crust. 

3. Press rounds into prepared pans to form a high edge. Prick bottom of rounds with a fork. 

4. Place a muffin liner inside each; fill with pie weights or dried beans to blind bake. Place on a baking sheet.

5. Bake until golden brown, about 12 minutes. Remove top liners and weights. 

6. Reduce oven temperature to 350F.

7. . In a bowl, whisk together half-and-half, eggs, salt, pepper, thyme and garlic.  

8. Divide cheese among shells. Pour egg mixture into shells. 

9. Top 8 quiches with chopped broccoli, 8 quiches with mushrooms and remaining 8 quiches with chopped tomatoes.

10. Bake until set, about 20 minutes. 

11. Cool in pan. Loosen quiches with a metal spatula; remove from pan.

*These mini quiches can be made ahead of time and frozen. When reheating, allow a few extra minutes of baking time.

These mini quiches are the perfect finger food for a New Year's Eve party, Sunday brunch or even when the guys come over to watch the game. They're so versatile, you can substitute your favorite vegetables for those listed in the recipe.