Quiche (mini)

By mona

4 flavours of filling. Tarts freeze well and can be re-heated in a 350 deg oven until hot.

Ingredients

• 36 unbaked tart shells
• 3 eggs, beaten
• 2 c milk
• 1/4 tsp white pepper
• 1/4 tsp tabasco
• Filling 1
• 3/4 c blue cheese, crumbled
• 24 slices bacon, cooked crisp and finely chopped
• 5 tbsp finely minced thyme
• Filling 2
• 1 3/4 c finely minced fennel
• 1/2 lb grated old cheddar
• black pepper
• Filling 3
• 2/3 c finely diced drained sun-dried tomatoes
• 4-5 tbsp finely minced capers
• 1 1/4 c crumbled chevre
• 14 g basil, finely chopped
• Filling 4
• 1 1/4 c finely chopped BBQ salmon tips
• 1 c finely chopped spinach
• 8 tsp grated lemon peel
• 5 small green onions, minced
• 3/4 tsp coarse black pepper

Details

Servings 36
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375 deg F.
Thaw tart shells.
Place tart shells on baking tray.
Fill with desired filling.
Combine eggs, milk, pepper, and tabasco.
Place a tbsp of filling in each tart shell.
Pour the custard mixture to fill each tart.
Bake 25 minutes or until pastry is golden brown and filling is puffed and browned on top.
Cool 10 minutes before serving.