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Mini Quiche Recipe

Ingredients

How to make it

  • Preheat the oven to 400
  • Heat the butter in a saute pan and allow to brown for 1-2 minutes. Add the sage, then add the garlic and shallot. Cook for 2-3 minutes, or until the shallot and garlic are softened.
  • Add the bread. Add the chicken bouillon and poultry seasoning. Add the chicken stock. Stir, and remove from heat. Spread on a cookie sheet and bake in the oven for about 7 minutes. Set croutons aside.
  • Roll out the crust on a floured surface until it's quite thin, thinner than you would use for a traditional quiche. I find when baking for a party using pre-made crust saves time.
  • Use a three inch biscuit cutter (or a small glass works too) to cut out rounds of crust. I have a mini muffin pan that makes 24 - it's an ideal size. A shot glass is an excellent way to press the rounds into the tin. Lightly grease the tin first.
  • Poke holes in the bottom and sides of each crust. Bake for about 6-7 minutes until lightly browned.
  • Whisk the eggs, half and half, salt and pepper. Add the chives.
  • Lower the oven to 325.
  • Put a couple croutons in the bottom of each crust. Add some goat cheese crumbles. Ladle the egg mixture in - it's OK if some spills over.
  • Bake for about 20 minutes, or until the egg sets.

People Who Like This Dish 3
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  • chuckieb 13 years ago
    These are adorable! Great post!
    Was this review helpful? Yes Flag

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ethoits Manchester, N.H.

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