• 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
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 57 mg cholesterol; 216 mg sodium. 65 mg potassium; 12 g carbohydrates; 1 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 340 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1