Miniature quiches are great for on-the-go dining, such as pot lucks, lunch boxes and picnics. They can be enjoyed hot or cold, and once you master the quiche recipe, the filling possibilities are endless.
3/4 cup frozen cut leaf spinach
6 oz Italian Sausage, hot or mild
1 1/2 tsp chopped garlic
2 tbsp vegetable oil
1/3 cup mozzarella cheese
Non-stick cooking spray
1/4 cup of seasoned breadcrumbs
1/4 cup Parmasean cheese
5 large eggs
2 cups of milk or half and half
Making The Filling:
Step 1: Put the frozen bag of spinach into a bowl of water to defrost. Preheat the oven to 375 degrees.
Step 2: Place a non-stick pan over medium-high heat. Add enough water just to cover the bottom. Place the sausages in the pan and cover the pan. Allow them to partially cook and render some of the fat. Let them cook for 5 minutes, turn them over and cook for 5 minutes more.
Step 3: Remove the sausages from the pan. Dice them into 1/2 inch cubes. At this point, they might still be partially raw so handle them with care.
Step 4: Add the oil to a clean pan on medium-high heat. Add garlic. Toss in the sausages and allow them to brown for 3 minutes.
Step 5: poke holes in one end of the bag of spinach. Squeeze the bag to remove all the water. Open the bag and add 3/4 cups spinach to the sausage. Stir and let them cook for about 2 minutes.
Step 6: Shred the mozzarella cheese and add half to the mixture. As soon as the cheese begins to melt, take the pan off the heat. Taste the mixture and add salt and pepper to taste.
Making the Custard
Step 7: Crack 5 large eggs into a mixing bowl. Add 2 cups of milk or half and half. Beat the mixture with a whisk until combined and slightly frothy on top.
Putting the Quiche Together:
Step 8: Spray a muffin tin with non-stick cooking spray. Add 1 teaspoon of breadcrumbs into each and shake the tin so the breadcrumbs coat the bottom of the pan.
Step 9: Use an ice cream disher to scoop some filling into each muffin cup. Do not over-stuff the cups or pack the filling down. The filling should not be piled higher than the rim of the cup. You should have enough filling for 12 quiches.
Step 10: Pour or ladle custard into each muffin cup until the mixture comes almost to the rim. Distribute the leftover mozzarella cheese to top each miniature quiche and sprinkle about 1/2 teaspoon of Parmesan cheese on each.
Step 11: place the quiches into the oven. Bake for about 25 minutes, or until the internal temperature reads between 165 and 175 degrees. Remove the quiches from the oven and allow them to cool for 15 minutes before attempting to remove them. They should pop right out of the muffin tins; if not, gently wedge them out with a spatula.
1) Make sure all ingredients in the filling are thoroughly cooked before adding them to the muffin tins.
2) Make sure all ingredients are diced or chopped into small pieces or they will be too bulky in the muffin tin.
3) You will need about 1 1/2 cups of filling per quiche batter to make 12 mini quiches.
4) When packing quiches, keep them on ice so they remain below 40 degrees, or heat them to over 140 degrees to serve them warm.
5) Make not-so-mini single-serving sized quiches by making them in a Texas muffin pan. You can fit twice the filling and batter into the muffin cup, but baking time will increase.
If you’re not a fan of spinach of sausage, it’s no problem. You can put anything you want into mini quiches. try some of these tasty alternatives:
- ½ cup steamed broccoli, 1/2 cup diced cooked chicken breast and ½ cup of diced baked potatoes. A well-balanced meal in a quiche.
- 1 cup of fresh or frozen mixed vegetables and 1 cup of chopped mushrooms. Roast or saute the vegetables and mix them with your favorite seasoning blend. Your vegetarian friends will love these.
- Mix ¾ cup diced cooked ham, ¼ cup diced pepper and ¼ cup diced onion sauteed in a tablespoon of oil for a western omelet style quiche.
- For a Spanish style quiche, mix 1 cup of re-fried beans, ¼ cup of salsa and ¼ cup of shredded cheese.
- Make a mini burger quiche. Add 1cup of seasoned, browned, drained chop meat, ¼ cup diced onions and ¼ cup of shredded cheddar cheese.