Rating: 4 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
  • 24 Ratings

These two-bite appetizers from Recipe.com have crisp Parmesan crust and savory custard filling.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
8 mins
bake:
20 mins
cool:
5 mins
total:
63 mins
Servings:
12
Yield:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Coat twenty-four 1-3/4-inch muffin cups with cooking spray; set aside. For pastry, in a large bowl stir together flour, Parmesan cheese, and salt. Add oil all at once. Mix until crumbly. Add 2 tablespoons of the ice-cold water; stir to combine. Add enough remaining water, 1 tablespoon at a time, until flour is moistened. Gather into a ball, then knead gently just until pastry holds together.

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  • Divide pastry in 24 portions. Press each portion into a muffin cup. Do not prick pastry in cups. Bake for 8 to 10 minutes, just until pastry begins to brown. Remove from oven; set aside. Reduce oven to 350°F.

  • For quiche filling, in a small bowl whisk together egg, milk, and pepper. Stir in the cheese and onion. Fill each pastry cup with about 1 teaspoon filling. Top each quiche with a tomato slice or herb leaves.

  • Bake quiches for 20 minutes or until filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm. If desired, sprinkle with fresh thyme.

Nutrition Facts

156 calories; fat 8g; cholesterol 20mg; saturated fat 2g; carbohydrates 17g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 41RE; vitamin a 145.8IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 141mg; potassium 57mg; calcium 50.5mg; iron 1.1mg.
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