Individual Italian Quiches

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  • Yields: 20 quiches
  • Prep: 40 mins
  • Bake: 20 mins 375°F
  • Stand: 5 mins
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Individual Italian Quiches
Ingredients
1
recipe Pastry Dough
2/3
cup shredded Italian-blend cheese
1/2
cup finely chopped red sweet pepper (1 small)
1/4
cup finely chopped pancetta or prosciutto
1
tablespoon thinly sliced green onion
1 1/2
1/4
teaspoon dried Italian seasoning, crushed
1/8
teaspoon salt
1/8
teaspoon ground black pepper
3
eggs
1 1/4
cups half-and-half, light cream, or whole milk
 
Chopped pancetta or prosciutto, crisp-cooked (optional)
 
Snipped fresh parsley (optional)
Directions
  1. Preheat oven to 375 degrees F. Shape chilled Pastry Dough into twenty 1-1/2-inch balls. Place each ball into a 2-1/2-inch muffin cup. Press dough into bottoms and up sides of muffin cups. Set aside.
  2. For filling, in a medium bowl combine cheese, sweet pepper, the 1/4 cup pancetta, the green onion, flour, Italian seasoning, salt, and black pepper. Divide mixture evenly among pastry shells.
  3. In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling in each pastry shell.
  4. Bake about 20 minutes or until filling is set. Let stand in muffin cups for 5 minutes. Using a small sharp knife, gently loosen edges of the shells from the sides of muffin cups; remove from the cups. Cool slightly. Serve warm. If desired, garnish with crisp-cooked pancetta and/or parsley.
From the Test Kitchen
Make-Ahead Directions:

Prepare as directed; cool completely. Place quiches in a single layer in an airtight container. Seal and chill for up 24 hours. Or label and freeze for up to 1 month. To serve, if frozen, thaw at room temperature for 15 minutes. Preheat oven to 350 degrees F. Place in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.

Pastry Dough
Ingredients
1/2
teaspoon salt
3/4
cup cold butter
1/4
cup ice water
Directions
  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Wrap in plastic wrap and chill for at least 1 hour.
Nutrition Facts (Individual Italian Quiches)
    Per serving:
  • 158 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 3 g monounsatured fat),
  • 60 mg chol.,
  • 205 mg sodium,
  • 11 g carb.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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