Coconuts and Cardamom – Foods Infused with Passion and Love from All Around the Globe

Mini Italian Quiche

Mother’s Day is just around the corner, which gives a good excuse to make these perfect bite size quiches! And if you are the mom that these should be made for… I suggest printing off the recipe and giving it to someone to make it for you– because you deserve it!

I made them for dinner the other night and my husband went crazy over them. He said, “There’s just one problem, I wish there was more!” I only made half the recipe which I guess was a mistake.

My sister in law makes these all the time. We both bought the ‘Holiday Recipes’, Better Homes and Gardens Magazine before Christmas last year and made basically everything in it! Every recipe was suburb. I don’t know if there is still a way to purchase it, but I will make sure to post many of the golden recipes we found in there. For now, Mini Italian Quiches!

A tout a l'heure

Mini Italian Quiche
Recipe type: appetiser, brunch, breakfast, mothers day
Prep time: 
Cook time: 
Total time: 
Serves: 20
Mini quiches are perfect as an appetiser, served at brunch or breakfast or for dinner served with a salad.
  • 1 recipe Pastry Dough (or used store bought pie crust)
  • ⅔ cup shredded Italian-blend Cheeses (I used pepper jack)
  • ½ cup finely chopped red sweet pepper (1 small)
  • ¼ cup finely chopped pancetta or prosciutto or cooked and chopped bacon
  • 1 tablespoon sliced green onion (I used diced shallot)
  • 1½ teaspoons all-purpose flour
  • ½ teaspoon dried Italian Seasoning, crushed
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 3 eggs
  • 1¼ cups half and half or whole milk
  • snipped fresh parsley (optional)
  1. Preheat oven to 375 degrees F. If using store bought pie crust, lay out on floured surfaced, use a cookie cutter or a drinking glass to cut out aprox. 2½ inch circles (20).
  2. If using pastry dough recipe, shape chilled Pastry Dough into twenty 1½ inch balls. Place each ball into a 2½ inch greased and floured muffin cups. Press dough into bottoms and up sides of muffin cups. Set aside.
  3. In a medium bowl combine cheese, sweet pepper, the ½ cup pancetta or bacon, the green onion, four, Italian seasoning, salt, and pepper.
  4. Divide mixture evenly among pastry shells. In the same bowl beat together eggs an half and half. Pour egg mixture over filling in each mixture.
  5. Bake about 20 minutes or until filling is set. Let stand in muffin cups for 5 minutes. Using a knife, gently loosen the shells from the sides of muffin cups. Remove from the cups. Cool Slightly. Serve Warm.
  6. If desired garnish with additional crisp-cooked pancetta and or parsley.
  7. Makes 20 quiches.
  8. Pastry Dough:
  9. in a bowl stir together 2 cups all purpose flour and ½ teaspoon salt. Using a pastry blender, cut in ¾ cup cold butter until pieces are pea size. Sprinkle 1 tablespoon of ice water over part of the flour mixture; toss with a fork. Push moisten dough to side of bowl.
  10. Repeat with additional ice water, 1 tablespoon at a time (1/4-1/3 cup total), until all the flour mixture is moistened.
  11. Gather mixture into a ball, kneading gently until it hold together. Wrap in plastic wrap and chill for a least 1 hour.
To prepare ahead, prepare as directed; cool completely. Place quiches in a single later in an airtight container. Seal; chill for 24 hours. To serve, preheat oven to 350 degrees F. Place in a shallow baking pan. Bake for 15 minutes or until heated through.


Posted on by Andrea in Back to Basics, Breakfast, Sides We truly love to hear from you, Please Leave Us a Comment.

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