Mini Quiches – Broccoli Bacon Cheddar and Garlic Shrimp Romano!

Mini quiches are a great way to start any meal.  I made these to take to an Easter pot luck.  Not only are they super easy and fun to make with the kids, they are also a great way to use up small bits of leftovers!

Basic Mini Quiches

1 recipe pie crust (see below)

3 eggs, beaten

2 cups milk (You can also use heavy cream, half and half or a combination.)

1/4 teaspoon salt

1/8 teaspoon pepper

Additions:

 You can use a combination of just about any vegetable, meat or cheese.  Just be sure that all the ingredients are pre-cooked so that the quiche doesn’t get watery.

Broccoli Bacon Cheddar

1/2  cup cooked chopped broccoli

1/2 of a roma tomato, seeded and chopped

1/4 yellow onion, chopped

2 slices bacon, cooked and chopped

Shredded Cheddar Cheese – I use extra sharp because a little goes a long way!

Mix broccoli, tomato, onion and bacon together in a bowl and set aside. This makes enough to fill about 18 mini quiches.

 

Garlic Romano Shrimp

12 medium size shrimp, peeled and deveined, tails removed

2 cloves garlic

1 teaspoon chopped parsley

1 1/2 teaspoons olive oil

Grated Romano Cheese

Heat oil in a pan over medium high heat.  Add shrimp and garlic, sautéing until shrimp is pink and cooked through. This will take about 3 -5  minutes.  Remove from heat and toss with chopped parsley.  Once cool, chop mixture into large pieces.  This makes enough to fill about 18 mini quiches.

 

Mexican

1/2 cup salsa

Shredded Cheddar Cheese – I use extra sharp because a little goes a long way!

This makes enough to fill about 18 mini quiches.

 

To Assemble:

Roll out pastry dough to 1/8 inch thickness.  Using a 2 inch cookie cutter, cut out 36 rounds of pastry.  Fit each round into a mini cupcake pan.  Bake pastry for 15 minutes in a preheated 425 degree oven.  Once baked, brush the bottoms with a beaten egg yolk to prevent the crust from getting soggy.  Let cool.

Place 1 teaspoon of desired filling into each shell.  Fill shells with egg mixture (about 1 tablespoon or so) and sprinkle desired cheese over the top.  Bake at 375 degrees for 20 minutes or until a knife inserted near the center comes out clean.  Makes approximately 48 mini quiches.

Perfect Pie Crust

2 1/2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening, chilled

3 tablespoons butter, chilled

3 – 5 tablespoons ice water

In a large bowl, mix flour and salt.  Cut in the shortening and butter with a pastry blender until mixture is the size of peas.  Gradually add in water, one tablespoon at a time until mixture can be formed into a ball easily.  Wrap with plastic wrap and place in refrigerator for 20 minutes.  Dough is now ready to roll.  Makes enough pastry for one 8 or 9 inch double crust pie.

I would love to hear how you like them and any combinations you come up with!  I’m always looking for new ideas! Thanks and enjoy!

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One thought on “Mini Quiches – Broccoli Bacon Cheddar and Garlic Shrimp Romano!

  1. Pingback: Old-Fashioned Chocolate Pie (No Bake) « A Modern Christian Woman

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