RecipesRECIPES
Sun-Dried Tomato Mini Quiches
Prep Time: 15 minutes / Cook Time: 30 minutes / Yields: 24 Mini Quiches
Ingredients
1 cup chopped Julienne Cut Sun-Dried Tomatoes, in oil
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
3 ounces goat cheese
2 ounces prosciutto, sliced into pieces
2 ounces spinach
Half of savory pie crust mix, store-bought or homemade
Instructions
Sun-Dried Tomato Mini-Quiches are perfect for any occasion from brunches to festive gatherings. These bite-sized treats bring together all the delicious flavors of sun-dried tomatoes and quiche filling. This dish is an ideal option for entertaining guests, being that it is easy to serve and utensils aren’t necessary for enjoying. Our Sun-Dried Tomato Mini-Quiches will be an elegant standout with their flaky, buttery crust and satisfying texture.
Step 1
Preheat the oven to 375 degrees.
Step 2
In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Set aside.
Step 3
On a lightly floured surface, roll out pie crust to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces each of California Sun Dry Julienne Cut Sun-Dried Tomatoes, prosciutto and a few leaves of spinach. Sprinkle with remaining cheese.
Step 4
Bake until puffed and golden brown, about 30 minutes. Remove from the oven and immediately remove quiches from muffin tin and transfer to a wire rack.Serve warm or at room temperature.
PRODUCT USED
Julienne Cut Sun-Dried Tomatoes in Oil (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
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Recipes
Sun-Dried Tomato Mini Quiches
Prep Time: 15 minutes / Cook Time: 30 minutes / Yields: 24 Mini Quiches
Ingredients
1 cup chopped Julienne Cut Sun-Dried Tomatoes, in oil
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
3 ounces goat cheese
2 ounces prosciutto, sliced into pieces
2 ounces spinach
Half of savory pie crust mix, store-bought or homemade
Instructions
Sun-Dried Tomato Mini-Quiches are perfect for any occasion from brunches to festive gatherings. These bite-sized treats bring together all the delicious flavors of sun-dried tomatoes and quiche filling. This dish is an ideal option for entertaining guests, being that it is easy to serve and utensils aren’t necessary for enjoying. Our Sun-Dried Tomato Mini-Quiches will be an elegant standout with their flaky, buttery crust and satisfying texture.
Step 1
Preheat the oven to 375 degrees.
Step 2
In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Set aside.
Step 3
On a lightly floured surface, roll out pie crust to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces each of California Sun Dry Julienne Cut Sun-Dried Tomatoes, prosciutto and a few leaves of spinach. Sprinkle with remaining cheese.
Step 4
Bake until puffed and golden brown, about 30 minutes. Remove from the oven and immediately remove quiches from muffin tin and transfer to a wire rack.Serve warm or at room temperature.