Mini Quiche {red pepper + swiss + green onion + grape tomatoes}

by Megan on February 17, 2010

Did you know that chives are just baby green onions? Know it. You’ll be ready when the “Baby Vegetable” category pops up on Jeopardy.

Mini-Quiche---Done

I had to sprinkle these guys with pepper after they were done, instead of pre-baking. You see, I broke the pepper mill and pepper was everywhere, but on the quiche. Jake went out and got some though, and there was plenty of pepper involved pre-eating.

These guys are cute, pretty and delicious. What else matters?

Mini-Quiche

Mini Quiche
Recipe from Pampered Chef

Ingredients:

  • pie crust for 1 double crust (store bought or home-made)
  • 2 eggs
  • 1/2 cup half and half
  • 1/8 t salt
  • 4 slices cooked bacon, chopped (I left this out to keep it vegetarian)
  • 1/2 medium red bell pepper, diced*
  • 2 T finely chopped fresh chives or green onion
  • 1/2 cup grated swiss cheese
  • 12 grape tomatoes
  • coarsely ground black pepper
  • additional chopped chives or green onion (optional)

* Squeeze out excess moisture from the pepper, by gently squeezing in a paper towel.

Directions:

  1. Make or thaw pie crust. Roll out and cut 3 inch circles out of the dough using a biscuit cutter or a jar or a glass and press disks into (24) wells in mini muffin tins. (This step can be done the night before. Then simply wrap up the muffin tins with plastic wrap and place in the fridge over night or until ready to make the filling.)
  2. Preheat oven to 400° F. Whisk eggs, half and half and salt in a small bowl or 2 cup measuring cup. Set aside.
  3. Combine bacon, red pepper, chives and cheese in a medium bowl, mixing well. Pour egg mixture evenly into tart shells and top with cheese mixture. Cut tomatoes in half crosswise and press one tomato half, cut side up into the center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden. Remove from pans and sprinkle with additional chives or green onion if you want.

{ 10 comments… read them below or add one }

Amy Crowle February 17, 2010 at 11:52 am

Wow! Those look so delicious! ~ and fairly easy! I will have to try them! Yum!

Reply

Megan (megabite) February 17, 2010 at 12:07 pm

Thanks Amy! They were a hit, even without the bacon!

Reply

Kathleen Dieck February 17, 2010 at 2:46 pm

YES, they were FO SHO delicious. 🙂

Reply

Megan (megabite) February 17, 2010 at 2:55 pm

Well shucks, Kathy.

Thanks!

Reply

Kristy February 17, 2010 at 7:11 pm

I love these little guys so much! They’re just beautiful. And good for you, sending that boy out to help you.

Reply

red pepper February 18, 2010 at 6:16 am

thanks 🙂

Reply

Rosemaryandthegoat February 18, 2010 at 11:24 am

I love making little quiches for parties I cater. I have one coming up and I may try these little things — sherry aka http://www.rosemaryandthegoat.com

Reply

Megan (megabite) February 28, 2010 at 11:10 pm

Cool Sherry!

Reply

sp November 26, 2012 at 5:21 pm

hi! i just stumbled on this recipe…wondering if i can make these and then freeze them overnight, travel with them on a 5hr flight, and then reheat and serve…what do you think?

worried about the cut-side-up tomato juicing everywhere…should i do it cut-side down instead? thanks!!!

Reply

Megan November 26, 2012 at 6:24 pm

I think they’d freeze and travel well. Totally put the tomato cut side down and just wrap them individually and then put them all together in a larger bag. Let me know how it goes!

Reply

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