Easy Mini Quiches
This easy mini quiche recipe is so versatile. It can be a finger food idea for any event such as a beautiful birthday party appetizer.
Servings: 8 mini quiche
Equipment
- Mini muffin/cupcake molds
Ingredients
- 8 mini muffin molds
- 1 c oil for brushing phyllo dough sheets
- 6 phyllo dough sheets
Dry/fresh ingredients
- 2 links smoked sausages chopped
- 1 c mozzarella freshly shredded, plus extra for sprinkle on top
- ¼ c green onion chopped
Dairy ingredients
- 3 medium eggs
- 3 tbsp heavy cream
- 2 dash salt & black pepper to taste
Instructions
- Pre heat oven to 325F
- On a clean cutting board, stack 3 sheets on top of one another. Remember to brush with oil in between each sheet. Then use a pizza cutter or a knife, cut into small squares large enough to stuff inside a muffin mold.
- In a medium mixing bowl, whisk eggs with heavy cream and a dash of salt & black pepper together. In another mixing bowl, mix sausages and the rest of the ingredients together.
- Divide sausages mixture equally among the muffin molds.
- Add egg and cream mixture into each muffin mold just enough to fill everything completely.
- This step is optional. If you want a nice golden brown effect on each mini quiche, sprinkle extra shredded cheese on top.
- Bake these quiches for 15 to 20 minutes until the tops turn golden brown and the egg mixture is almost set completely.
- Serve warm.
Notes
- You can check the doneness of egg mixture by inserting a toothpick inside the middle of the quiche. If the toothpick comes out almost clean, then the quiche is ready.
- You also don't want to overcook these quiches thus they will become very hard to eat. That is why the toothpick should not come out so clean like you test for flan or crème brule.
- The reason is because these quiches will continue to carry over cooking after you remove them from the oven. So by the time the temperature cool down to almost room temperature, they are at the perfect condition to eat.