I’m sure you’ve all heard of a pizza party? Well this is a quiche party! Perfect for brunch. Everyone has their own creation of quiche!
Pizza parties are fun because everyone has their own pizza with all the toppings they want. I noticed a post for the same type thing using quiche on the Flour Arrangements blog. That started me thinking, what a great idea! Whether your having a fun brunch before the big game or making ahead for each morning for breakfast.
Something that also caught my eye, is that she doesn’t prebake the dough. I am all for saving time in the kitchen! She bakes them at 350 degrees F and then turns up the oven temperature for a short time. What a time saver!
CAN I PREPARE ALL THE INGREDIENTS AHEAD OF TIME?
Yes, you can make everything ahead of time.
You can make the dough and place in the tart pans ahead of time. Just keep covered in the refrigerator. The dough has to chill for 1 hour any way so its a perfect time saver. I left mine in the refrigerator for almost a day.
Chop up all your toppings and shred the cheeses. Mix eggs, cream and salt and pepper. Cover and keep it all the refrigerator until ready to make.
It’s really super easy to prepare ahead of time so you can have fun with your guests making them.
I used Pineland Farms Sharp Cheddar which I grated on the large holes of a grater. I also shredded some BelGioioso Asiago Con Chili Pepper Peperoncino cheese. I made some spicy ones and some not so spicy. I love Tabasco on my scrambled eggs so I figured why not?
WHAT INGREDIENTS CAN I USE?
The sky’s the limit!
Meats
Cooked Italian Sweet or Hot Sausage
Diced Ham
Bacon
Steak
Vegetables
Cherry Tomatoes
Mushrooms
Scallions
Leek
Broccolini
Red Bell Pepper
Fresno Pepper
Jalapeno
Asparagus
Zucchini
Cheeses
Cheddar Cheese
Spicy Cheese
Gruyere
mozzarella
Parmesan
Blue
Feta
Goat
Herbs
Fresh Basil
Fresh Oregano
Fresh Parsley
Fresh Thyme
You can virtually use any leftovers you have in the fridge!
STEPS TO FILL IS AS EASY AS 1, 2, 3!
Start by taking the dough out of the refrigerator. Start by putting cheese on the bottom. This helps the tarts keep a crisp bottom.
Fill with your favorite vegetables, meats and herbs.
Be very careful pouring the eggs into the tiny tart pans. One wrong move and it goes over the top. You want to leave a little wiggle room so they don’t spill over when putting in the oven.
Bake and enjoy!
WHAT DIFFERENT QUICHE DID I MAKE?
Sharp Cheddar Cheese, Sweet Sausage, Tomato and Basil
Spicy Cheese, Fresno Pepper, Ham, Mushrooms and Scallion
Sweet Sausage, Leek and Broccolini
Ham, Red Bell Pepper, Basil and Scallions
Spicy Cheese, Fresno Pepper, Leek and Broccolini
Ham, Scallions, Red Bell Pepper and Asparagus
This recipe uses a different baking method that most quiche you see. It cooks at a lower temperature and then at the end the temperature is raised.
I gotta tell you, I opened the oven after 30 minutes, and the smell coming out of it was incredible! I think it was all the different ingredients cooking together I don’t know but it was so good!
I did notice that the egg puffs up while baking unlike the recipe I usually make, which I like. This recipe uses heavy cream and my usual recipe used half and half. That could be why. It does deflate some while cooling.
Normally the temperature of quiche when its done should be 165 to 185 degrees F. I cooked at 350 degrees F for 30-35 minutes and 400 degrees F for 7 minutes. I let them cool 20-25 minutes before trying to take them out of the tart pans. (If you are using a convection oven, reduce each temperature by 25 degrees).
I used 4″ by 1-1/4 inch removable bottom tart pans. A must when using in this recipe.
I did have a couple that were resistant in coming out of the tart pans. Treat it gingerly and use a knife to loosen the stuck area. They should come out easily. but…if you top too high and egg gets over the edge it will probably stick. Also I had one that the crust stuck. So next time I’m going to spray the tart panes with a little cooking spray.
This way of baking quiche is awesome! The crust is sturdy and crispy…and you eliminate the pre baking step!
This recipe makes six tarts with a hint of egg left over.
After tasting the seasoning levels, I have decided to eliminate the salt that’s added to the egg. I am not a salt lover, and depending what you add (ham. etc) some ingredients add even more salt. So, I have come to the conclusion, you can add more salt when eating, but you cant take it away.
Next time you are looking for a fun idea for a brunch, party, get together, or just plain for yourself, try these out!

Mini Quiche
Ingredients
Pastry Dough:
1-1/2 cups all purpose flour
1/2 tsp. salt
2 tsp. confectioner’s sugar
1/8 tsp. freshly grated nutmeg
3/4 cups unsalted butter
3 Tbsp. ice water
Filling:
3 large eggs
1 cup heavy cream
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1-1/4 cups grated or crumbled cheese
1-1/2 cups chopped vegetables and cooked meats
Fresh herbs
Instructions
Pastry Dough:
Process dry ingredients for crust in the bowl of a food processor. Add half the butter until you no longer see chunks. Add remaining butter and pulse, leaving chunks of butter the size of peanuts.
Pour ice water through feed tube just until the dough comes together. Pinch dough to see if it comes together. If not, add a little more water and pulse.
Turn dough out onto a piece of plastic wrap. Create a large flat disc. Refigerate the dough for 30 minutes.
Roll the dough into a large circle about 1/8 inch thick. Using a 4-1/2 or 5 inch cookie cutter and cut circle of dough. Re-roll scraps if needed.
Carefully place the dough circle into the tart pans. Prick the bottom with a fork. Set tart shell pans on a sheet pan, cover with plastic wrap, and chill for 1 hour.
Filling and Baking:
Preheat oven to 350 degrees F.
In a measuring cup with a spout, whisk together eggs, cream, salt and pepper. Refrigerate until needed.
Grate or crumble cheeses. Chop meats, vegetables and fresh herbs.
Spread 2-3 tablespoons of cheese on the bottom of each tart shell. Top with about 1-2 tablespoons of other filling ingredients.
Once all the shells have been filled, return them to the baking sheet before adding the egg mixture. Pour into shells stopping before the top edge of pastry crust.
Bake immediately in the preheated 350 degree F oven for about 30-35 minutes. Increase oven temperature to 400 degrees F and bake until the crust is pale golden brown about 5-7 minutes.
Let quiches cool for 10-15 minutes before removing them from pans.
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