This was made because of a few factors. 1) I saw it on Pinterest, and had to make it, 2) I won a $25 gift card to King Arthur Flour (THANKS Lindsay!) and used it to buy mini tart pans), 3) I had all the ingredients on hand
These were good for a quick dinner, and were even better the next day as breakfast. I'm going to try a different filling next time (broccoli may well feature).
SOURCE: Adapted from Better Homes & Gardens
INDIVIDUAL HAM & CHEESE QUICHES
- 1 15 ounce package rolled refrigerated unbaked piecrust (2 crusts) (or make your own)
- ½ cup shredded cheddar cheese
- 1 cup finely chopped red pepper
- ½ cup finely chopped peppered or smoked cooked ham
- 2 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives
- 1 ½ teaspoons all-purpose flour
- 1 teaspoon Italian seasoning, crushed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 5 eggs, slightly beaten
- 1 cup half-and-half, light cream, or milk
- Fresh herb springs, such as basil, oregano or thyme (optional)
- Preheat oven to 400 degrees F.
- Let piecrusts stand at room temperature according to package directions.
- Divide each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans with removable bottoms. Trim excess dough from top of pans.
- Line each pastry shell with a double thickness of foil, (or use pie weights). Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
- In a bowl combine shredded cheese, red pepper, ham, green onion, flour, seasoning, salt and pepper. Divide mixture evenly among pastry shells.
- In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell.
- Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving.
To make one large quiche:
Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.