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Nutrition Facts
Serving Size 1 (37g) Recipe makes 24 servings
Calories 125
Calories from Fat 77		(61%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 109mg		4%
Potassium 35mg		1%
Total Carbohydrate 7.8g		2%
	Dietary Fiber 0.6g	2%
	Sugars 0.3g
Protein 4.2g		8%
detailed view... how is this calculated?

Mini Swiss Cheese Quiche

Recipe #158937 | 55 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Mar 7, 2006

To really make these easy purchase ready made pie pastry in the refrigerator section. You can also make these using regular size muffin tins, the servings will be less and baking time will have to be adjusted. If you make these on mini muffin tins you should get anywhere from 24-26 mini quiches. If you don't have a 2-1/2-inch round cutter then just use the top of a glass. The recipe can be doubled.

SERVES 24 -26 (change servings and units)

Ingredients

2 prepared pie pastry (enough to cut out 25 2-1/2-inch rounds)
2 cups finely shredded swiss cheese
2 green onions, finely chopped
2 eggs
1/2 cup half-and-half cream (or use full-fat milk)
3 tablespoons canned pimientos, finely chopped (can use less)
salt (I use about 1/4 teaspoon)
1 pinch cayenne pepper
2 tablespoons parmesan cheese

Directions

1
Heat oven to 375 degrees.
2
Spray 24 mini muffin tins with nonstick cooking spray.
3
Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
4
Press one round into the bottom and sides of each mini muffin tin.
5
Place about 1 tablespoon of shredded cheese in the bottom of the crust.
6
Top with a few green onions, and then some chopped pimientos.
7
In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
8
Divide the mixture between each muffin tin to within 1/4 inch from the top.
9
Bake 25-30 minutes or until golden brown.
10
Cool 3 minutes then carefully run a knife around the quiches and lift out.
11
Serve warm.

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Featured Reviews for This Recipe

From: jljenilee

On Feb 26, 2009

People at my work potluck ate these up quick! They loved the,m and asked for recipe.

0 people found this review helpful

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From: Kiwiwife

On Oct 27, 2007

These were GREAT! I have made these twice, the 1st time as posted but with cheddar and they were way overdone so the next time I used swiss and I followed suggestions of other reviewers and mixed stuff together then filled pastry AND cut cooking time, they came out perfect! They are VERY tasty and addictive! Thank you for posting

1 person found this review helpful

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From: ChefAshCrone

On Feb 14, 2007

I made these little jewels last night to take to today's Valentine's Day potluck at work. The reviews were great! I had to elbow my way in to get just one for myself!! Some changes I made to the recipe were to add some precooked finely chopped bacon and thinly sliced red bell pepper on the very top. The 25min baking time was way to long so I reduced it down to 20 minutes. When I make them again I would like to try mixing the shredded cheese in with the egg mixture instead of laying the cheese on the bottom of the muffin cups as it didn't blend as well as I wanted it to. Also I would like to change the cheese up with PepperJack to kick it up a bit more Overall - this was a wonderful recipe that I would defintly recommend.

7 people found this review helpful

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From: Fairy Nuff

On Jul 13, 2006

Easy and delicious. I used frozen puff pastry and patty-pan tins. Great hot or cold and would be at ideal on an appetizer platter and also a great addition to lunch boxes.

3 people found this review helpful

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Read all 7 reviews