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Individual Italian Quiches

Yield: 20 quiches
Prep 40 mins Bake 375°F 20 mins Stand 5 mins
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  teaspoons  all-purpose flour
  • 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 KitchenMake-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
Chill At least1 hr
Ingredients
  • 2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 3/4  cup  cold butter
  • 1/4 - 1/3  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)
  • cal. (kcal) 158,
  • Fat, total (g) 11,
  • chol. (mg) 60,
  • sat. fat (g) 6,
  • carb. (g) 11,
  • Monounsaturated fat (g) 3,
  • pro. (g) 4,
  • vit. A (IU) 437,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 205,
  • Potassium (mg) 54,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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