Source: Midwest Living


Recipe Summary

30 mins
4 mins
20 mins
54 mins
24 mini quiches


Ingredient Checklist


Instructions Checklist
  • Lightly coat twenty-four 1-3/4-inch muffin cups with cooking spray. Place a gyoza wrapper in each, shaping it into a cup (pleat as necessary). Bake in a 375 degree F oven for 4 minutes. Remove from oven. Reduce oven temperature to 325 degrees F.

For filling:
  • In a small bowl, stir together eggs, half-and-half, cheese, mushrooms, 1 tablespoon chives and cayenne pepper. Spoon about 2 teaspoons of the filling into each wrapper-lined muffin cup.

  • Bake in the 325 degrees F. oven for 20 to 25 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve immediately. Makes 24 mini quiches.

Piecrust Variation:

Preheat oven to 425 degrees F. Lightly coat 24 1-3/4-inch muffin cups with nonstick cooking spray; set aside. On a lightly floured surface, unroll both piecrusts from a 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Using a 2 3/4-inch round cutter, cut 24 circles of dough (discard scraps). Gently press circles into prepared muffin cups, pleating as necessary to fit. Do not prick pastry. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven to wire racks and reduce oven temperature to 325 degrees F. Continue with step 2 above.

Nutrition Facts

35 calories; fat 2g; cholesterol 22mg; saturated fat 1g; carbohydrates 3g; protein 2g; vitamin a 48.6IU; vitamin c 4.1mg; sodium 71mg; calcium 30.3mg; iron 0.2mg.