• 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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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 20 mg cholesterol; 141 mg sodium. 57 mg potassium; 17 g carbohydrates; 1 g fiber; 1 g sugar; 4 g protein; 0 g trans fatty acid; 41 RE vitamin a; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

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