Mini Quiches
These mini quiches are baked in flaky tart shells and filled with eggs, cheese, sausage, and peppers for a savory bite-sized treat.
Servings: 12 servings
Equipment
Ingredients
- 12 unbaked mini tart shells 3 inch size
- ½ cup shredded monterey jack cheese
- ¼ green bell pepper finely diced
- ½ cup diced precooked sausage or ham
- 4 large eggs
- ⅓ cup light cream
- salt and pepper to taste
Instructions
- Preheat the oven to 375℉.
- Place tart shells on a rimmed baking sheet.
- Divide peppers, sausage and cheese evenly between the tart shells.
- In a small bowl, whisk together eggs, cream, and salt & pepper to taste. Pour the egg mixture into each tart shell, being careful not to overfill.
- Bake the quiches for 18 to 20 minutes or until tops are golden and egg is set. Remove from oven and transfer to a cooling rack.
Notes
- Do not overfill mini quiches so they do not spill over when baking.
- Refrigerate mini quiches for up to 3 days.
- Freeze individual portions in plastic wrap, then place in a zippered freezer bag for up to 1 month. Thaw frozen quiche in the refrigerator.
- Reheat mini quiche in a 325˚F oven for about 15 minutes.
Nutrition
Calories: 97kcal