Vegetarian Mini Quiches
I first experienced quiche at a family reunion as a young child. It was the buy in bulk frozen kind that you only had to pop in the oven for 30 minutes to warm up. By the time I fixed myself a plate, the cheese had separated a bit, making them oily, the pastry seemed wet and seeing streaks of green in the middle gave me my answer. No thank you. Shrugs* I was more often than not a polite child.
Fast forward many years later, I begrudgingly tasted them at a party since the hostess personally walked to me with a tray of them. How could I say no then? I wasn’t as adorable as a kid. No twist outs and baby features (ok maybe still a little to this last part) to seal the deal. I had to taste it…she was standing up waiting. Once I realized that this quiche looked completely different from the tart I saw as a kid (I may be over exaggerating, don’t you just love a child’s active imagination?), my hesitance diminished.
The first bite was a delight and so were the others as I thanked her and shyly placed a few more on my plate. What was the difference? I think the homemade part had something to do with it but also once you learn the base of a quiche, you can create stellar winners with a variety of toppings similar to my Blender Baked Egg Cups.
Although I’m pretty sure frozen quiche products have evolved leaps and bounds since then, I still prefer this homemade classic that is great for family functions or intimate gatherings.
Ingredients
- 2 packs of shortcrust pastry dough
- 1 1/2 cup shredded cheese
- 1 clove of garlic
- 1/2 medium onion
- 1/2 cup black olives
- 2 plum tomatoes
- 4 basil leaves
- 6 eggs
- 1 cup whole milk
- 1 tsp salt
- 1 tbsp black pepper
- Special equipment: Food processor
Instructions
Preheat the oven at 350°C.
Defrost shortcrust pastry dough and cut 24 rounds of dough using a circle cookie cutter or a glass. In choosing your size, it should be proportionate to place inside your cupcake or tart pan.
Spray your cupcake or tart pan with a non stick cooking spray.
Add the dough discs at the bottom of the cups.
Chop or food process the garlic, onion, black olives, plum tomatoes and basil until pea size. Set aside.
In a separate bowl, add the eggs, cream/milk, salt and pepper and whisk until well incorporated. Set aside.
Add the cheese evenly between the 24 molds.
Add the olive mixture evenly between the 24 molds.
Carefully pour the egg mixture over the molds until filled to the top.
Place in the oven for 30 minutes or until golden brown.
Notes
These quiche can be made ahead of time and frozen for later use (ha).
