Rating: 3.5 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 9 Ratings

Serve these Olive Quiche cups at brunch for a savory start to the meal. Make a big batch and enjoy leftovers with a piece of fruit for an on-the-go breakfast.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
50 mins
chill:
1 hr
bake:
20 mins
cool:
10 mins
total:
2 hrs 20 mins
Yield:
20 mini quiches
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and chill Pastry Dough. If using fresh pearl onions, place them in a saucepan of boiling water. Remove saucepan from heat and let stand for 5 minutes. Drain. When cool enough to handle, remove skins from onions; carefully halve onions. Set aside.

    Advertisement
  • Preheat oven to 375°F. Divide chilled Pastry Dough into 20 portions; shape each portion into a ball. Place one ball in each of twenty 2 1/2-inch muffin cups. Press dough into bottoms and up sides of muffin cups. Set aside.

  • In a medium bowl beat eggs with a fork until combined. Stir in milk, cheese, green onions, salt, and pepper. Ladle egg mixture into pastry crusts, filling each three-fourths full. On top of egg mixture in each muffin cup, arrange pairs of pearl onion halves and olive slices.

  • Bake in the preheated oven for 20 to 25 minutes or until a knife inserted near centers comes out clean. Let cool in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm.

Nutrition Facts

159 calories; fat 10g; cholesterol 57mg; saturated fat 6g; carbohydrates 12g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 5g; vitamin a 340.1IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.4mcg; sodium 216mg; potassium 65mg; calcium 80.8mg; iron 0.7mg.
Advertisement