Improved Mini Quiches Recipe

To elevate your recipe, you can incorporate a few adjustments to enhance the flavor and texture of the quiches. Here’s an improved version:

Ingredients:

• 1 package of dough (2 sheets, store-bought or homemade pie crust)
• 4 large eggs
• 1/2 cup milk (whole milk or heavy cream for a richer texture)
• 1/2 cup shredded cheese (choose a mix of Cheddar, Swiss, or Gruyère for depth of flavor)
• 1/4 cup diced cooked bacon, ham, or a combination of both
• 1/4 cup chopped vegetables (such as spinach, mushrooms, bell peppers, or a combination)
• 1/4 cup finely chopped onions (optional, for extra flavor)
• 1-2 cloves garlic, minced (optional, for added aroma)
• 1/4 teaspoon dried herbs (such as thyme, oregano, or rosemary) or 1 teaspoon fresh herbs (like chives, basil, or parsley)
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese (for extra flavor on top, optional)

Instructions:

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

1. Prepare Muffin Tin:

• Lightly grease a muffin tin or line it with paper liners for easy release.

1. Prepare Dough:

• Roll out the dough on a floured work surface. Use a cookie cutter or a glass to cut circles slightly larger than the muffin tin holes.
• Gently press each dough circle into the muffin tin, ensuring it fits well and covers the bottom and sides.

1. Prepare Filling:

• In a skillet over medium heat, sauté the onions and garlic (if using) until soft and fragrant, about 2-3 minutes. Let them cool slightly.
• In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dried or fresh herbs.

1. Assemble Quiches:

• Spread a small amount of shredded cheese evenly over the prepared dough bases.
• Add the sautéed onions and garlic (if used), followed by the diced bacon or ham and chopped vegetables.
• Pour the egg mixture over the fillings in each muffin cup, filling almost to the top.
• Sprinkle a little grated Parmesan cheese on top of each quiche for an extra crispy, cheesy crust (optional).

1. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the egg mixture is set and the tops are golden brown.

1. Cool and Serve:

• Let the quiches cool in the pan for a few minutes before running a knife around the edges to gently release them.
• Serve warm or at room temperature.

Tips:

• Feel free to mix and match fillings based on your preferences or what you have on hand.
• These mini quiches can be made ahead of time and stored in the refrigerator for a few days, or frozen for up to a month. Reheat them in the oven to restore their crispy texture.

Enjoy your upgraded mini quiches!