RecipesRECIPES

Sun-Dried Tomato Mini Quiches

Prep Time: 15 minutes / Cook Time: 30 minutes / Yields: 24 Mini Quiches

California Sun Dry

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

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 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 with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Sun-Dried Tomato Mini Quiches

Prep Time: 15 minutes / Cook Time: 30 minutes / Yields: 24 Mini Quiches

California Sun Dry

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

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 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.

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