I typically have approximately half a plate of vegetables leftover each night. What should you do with a few tablespoons of cooked spinach or broccoli that nobody ate for dinner? What about the strange piece of ham or the extra piece of prosciutto you didn’t need for a recipe? Here’s how to make the most of several tiny “extras” and spice up your weekend brunch.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 16 mini quiche |
Ingredients
- 16 (4 inch) frozen tart shells, thawed
- 8 tablespoons grated Cheddar cheese
- 2 slices cooked bacon
- 4 tablespoons diced green bell pepper
- 4 tablespoons diced ham
- 4 tablespoons chopped, cooked broccoli
- ½ teaspoon dried thyme, divided
- 8 tablespoons grated Gruyere cheese
- 4 tablespoons cooked onions
- 4 tablespoons cooked mushrooms
- ½ teaspoon garlic powder, divided
- 2 thin slices prosciutto, diced
- ¼ cup cooked chopped spinach
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- 6 large eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 medium cherry tomatoes, halved lengthwise
- 4 teaspoons diced red onion
- 4 teaspoons minced fresh parsley
- 2 teaspoons minced fresh basil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12×18-inch baking sheet with parchment paper.
- Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
- Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
- To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
- Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
- Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
- Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
- Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
- Don’t like these combos? Mix or match your own! Diced asparagus can swap for the broccoli, or you might try diced butternut squash or leftover roasted sweet potato. No Gruyere? Use Swiss or Monterey Jack. Have some fun.
- To store any leftovers, wrap individually in plastic wrap and refrigerate. Double wrap to freeze.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 382 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |