Mini Quiche 4 Ways

Ingredients

• 16 frozens tart shells , 4 inch
• 8 tablespoons grated Cheddar cheese
• 2 slices cooked bacon
• 4 tablespoons diced green bell pepper
• 4 tablespoons diced ham
• 4 tablespoons chopped , cooked broccoli
• 0.5 teaspoons dried thyme , divided
• 8 tablespoons grated Gruyere cheese
• 4 tablespoons cooked onions
• 4 tablespoons cooked mushrooms
• 0.5 teaspoons garlic powder , divided
• 2 thins slices prosciutto , diced
• 0.25 cups cooked chopped spinach
• 0.5 teaspoons Italian seasoning
• 0.25 teaspoons ground nutmeg
• 6 large eggs
• 1 cup heavy cream
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 medium cherry tomatoes , halved lengthwise
• 4 teaspoons diced red onion
• 4 teaspoons minced fresh parsley
• 2 teaspoons minced fresh basil

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.

2. 2

   Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.

3. 3

   Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.

4. 4

   To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.

5. 5

   Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.

6. 6

   Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.

7. 7

   Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.

8. 8

   Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.