I was excited to use my mini tartlet pans to make individual quiches for a Sunday brunch! These mini quiches are fun to make and fun to eat. Using a store bought crust simplifies the recipe so that you can spend less time in the kitchen and have breakfast or brunch on the table quickly. These quiches are filled with diced ham, shredded cheese, bell pepers and green onion. So if you want to put a twist on your classic full-sized quiche, these mini quiches are quite tasty when they come out of the oven!
MINI QUICHES1 15 oz. package rolled refrigerated unbaked piecrust (will need 1 1/2 crusts)
1/2 cup shredded cheese (mozzarella, cheddar, or italian blend)
1/2 cup finely chopped bell pepper (any color)
1/2 cup diced cooked ham
1 tbsp. finely chopped green onion
1 1/2 tsp. all-purpose flour
1/8 tsp. Italian seasoning
1/2 tsp. black pepper
1/2 tsp. sea salt
3/4 cup milk
Preheat oven to 400 degree.
Cut each piecrust into four wedges. Place one wedge in the bottom of each 4 3/4-inch mini tartlet pan with removable bottoms. Trim edges of crust. Place double layer of aluminum foil on top of each crust to prevent the crust from rising while baking. Bake for 7 minutes. Remove the foil and bake for another 3 minutes. Remove from oven and allow to cool.
Mix cheese, bell pepper, ham, green onion, flour, Italian seasoning, pepper, and salt together in a bowl. once combined, distribute evenly among 6 cooled crusts.
Beat eggs and milk together and pour over each quiche.
Bake at 325 degrees for 30-40 minutes (until egg appears cooked and not runny).
Allow to cool before removing from pans and serving.
Nutritional Info: 330 calories, 29g carbs, 18g fat, 10g protein
Yields 6 mini quiches.