Olive Quiche
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.
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Olive Quiche
Directions
- 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.
- Preheat oven to 375 degrees 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 (Olive Quiche)
- Per serving:
- 159 kcal ,
- 10 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 57 mg chol. ,
- 216 mg sodium ,
- 12 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 5 g pro.