Rating: 3.8 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 10 Ratings

Serve these egg cups as a brunch appetizer or pair with a piece of fruit or yogurt parfait for a complete breakfast. Bonus: They freeze wonderfully for up to a month!

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

prep:
40 mins
bake:
20 mins at 375°
cool:
5 mins
Servings:
12
Yield:
12 quiche cups
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Italian Quiche Cups

Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375°F. Shape chilled Pastry Dough into twelve 1 1/2-inch balls. Press each ball into the bottoms and up the sides of twelve 2 1/2-inch muffin cups; set aside.

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Instructions Checklist
  • For filling, in a medium bowl stir together cheese, artichoke hearts, pepperoni, the 1 tablespoon parsley, the flour, Italian seasoning, and crushed red pepper. Spoon the mixture evenly into pastry-lined cups. In the same bowl whisk together eggs and half-and-half. Spoon egg mixture evenly over filling in cups.

Instructions Checklist
  • Bake for 20 to 25 minutes or until filling is set and edges of pastry are golden. Cool quiche cups in pan on a wire rack for 5 minutes. Run the tip of a thin knife around the edge of each quiche cup and carefully remove from the muffin cup. Cool slightly. Serve warm or cool completely. If desired, garnish with additional parsley. Place quiche cups in box; close box. Attach directions for reheating quiche cups.

MAKE-AHEAD DIRECTIONS:

Place cooled quiche cups in a single layer in an airtight container; cover. Store in the refrigerator for up to 24 hours or freeze for up to 1 month. If frozen, thaw at room temperature for 15 minutes.

TO REHEAT QUICHE CUPS:

Preheat oven to 350°F. Place quiche cups in a shallow baking pan. Bake for 15 to 18 minutes or until heated through.

Nutrition Facts (Italian Quiche Cups)

186 calories; total fat 13g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 67mg; sodium 204mg; potassium 65mg; carbohydrates 13g; fiber 0g; sugar 0g; protein 5g; trans fatty acid 0g; vitamin a 389IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 61mg; iron 1mg.

Pastry Dough

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Wrap in plastic wrap and chill for at least 1 hour.

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Reviews

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