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These tasty mini quiches are an easy way to please a crowd. For this snack, feel free to add another type of cheese to suit your preferences, or whatever you already have in your fridge.

Recipe by MyRecipes June 2012

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Credit: Kate Sears; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
bake:
30 mins
total:
50 mins
Yield:
Makes 48 (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.

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  • Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.

  • Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.

  • Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

Nutrition Facts

53 calories; fat 4g; saturated fat 2g; protein 4g; carbohydrates 2g; cholesterol 78mg; sodium 110mg.
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