Mini Quiche

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By Beth Pierce
from Old Monroe, MO

This Mini Quiche recipe is a cinch to put together using mini fillo shells and vegetables, meats and cheeses that are probably already in your fridge. I like to serve them as appetizers along with Quick and Creamy Crab Stuffed Mushrooms and Cream Cheese Wontons with Chicken and Pepper Jack.

serves 10
prep time 15 Min
cook time 15 Min
method Bake

Ingredients

  •   2 box
    (15 count) mini fillo shells
  •   1
    small broccoli floret finely chopped
  •   6
    baby spinach leaves finely chopped
  •   2 Tbsp
    cheddar finely shredded
  •   1 1/2 Tbsp
    chopped ham
  •   1
    mushroom finely chopped
  •   1 1/2 Tbsp
    swiss cheese finely shredded
  •   1
    slice crispy cooked bacon finely chopped
  •   1
    green onion finely chopped
  •   4
    large eggs
  •   1 c
    cream
  •   1/4 tsp
    salt
  •   1/8 tsp
    fresh ground black pepper
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How To Make

  • 1
    Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.
  • 2
    Add a pinch of broccoli, spinach and cheddar to 10 fillo shells. Add a pinch of ham, mushrooms and Swiss cheese to 10 fillo shells. Add a pinch of bacon, green onion and cheddar cheese to the remaining fillo shells.
  • 3
    In a medium whisk together eggs, cream, salt and pepper. Using a teaspoon spoon the egg mixture over the ingredients in the shell. Bake for about 15-20 minutes or until set and lightly browned.
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