SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Individual Italian Quiches

Yield: 20 quiches
Prep 40 mins Bake 375°F 20 mins Stand 5 mins
Individual Italian Quiches
  • 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)

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
  • 2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 3/4  cup  cold butter
  • 1/4 - 1/3  cup  ice water

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe