Italian Quiche Cups

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!

Italian Quiche Cups
Photo: Blaine Moats
Prep Time:
40 mins
Bake Time:
20 mins
Cool Time:
5 mins
Total Time:
40 mins
Servings:
12
Yield:
12 quiche cups

Ingredients

  • 1 recipe Pastry Dough

  • ½ cup shredded Italian-style cheese blend

  • ¼ cup finely chopped marinated artichoke hearts, well drained

  • ¼ cup finely chopped pepperoni

  • 1 tablespoon snipped fresh parsley

  • 1 teaspoon all-purpose flour

  • ¼ teaspoon dried Italian seasoning, crushed

  • teaspoon crushed red pepper

  • 2 eggs

  • ¾ cup half-and-half, light cream, or whole milk

  • Snipped fresh parsley (optional)

Pastry Dough

  • 1 ½ cup all-purpose flour

  • ¼ teaspoon salt

  • ½ cup cold butter, cut up

  • 3 tablespoon ice water

Directions

  1. 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.

  2. 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.

  3. 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.

Pastry Dough

  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 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.

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 (per serving)

186 Calories
13g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 186
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 67mg 22%
Sodium 204mg 9%
Total Carbohydrate 13g 5%
Protein 5g
Vitamin C 1.2mg 6%
Calcium 60.6mg 5%
Iron 0.9mg 5%
Potassium 65mg 1%
Folate, total 36.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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