Tomato and cheese mini quiche
Discover a delicious and easy-to-make recipe for Tomato and Cheese Mini Quiche! This bite-sized delight features juicy tomato, savory onion, fresh parsley, a perfectly cooked egg, and melted parmesan cheese, all nestled in a flaky puff pastry shell. Seasoned to perfection with salt and black pepper, this quiche is perfect for breakfast, brunch, or a tasty snack.
- 23 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 12 Servings
- 8 Ingredients
Tomato and cheese mini quiches are a delightful and easy-to-make dish that's perfect for brunches, appetizers, or a quick meal. With fresh ingredients like tomatoes, onions, and parsley combined with eggs and parmesan cheese, these mini quiches are both flavorful and satisfying. The puff pastry shell adds a light and crispy texture, making this recipe a crowd-pleaser.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Dice the tomato and onion into small, uniform pieces.
- Finely chop the fresh parsley.
- In a medium-sized mixing bowl, beat the egg.
- Add the diced tomato, diced onion, chopped parsley, and grated Parmesan cheese to the bowl. Mix thoroughly to ensure the ingredients are well combined.
- Season the mixture with salt and black pepper. Stir again to evenly distribute the seasoning.
- Roll out the puff pastry to fit into mini tart or quiche molds.
- Line the pastry shells in the molds, pressing gently to fit the edges. Trim any excess pastry from the edges.
- Spoon the filling mixture evenly into each pastry shell. Fill the shells just to the top without overstuffing to prevent spillage during baking.
- Place the filled molds on a baking sheet and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set. You can insert a toothpick into the center of a quiche; if it comes out clean, they are done.
- Allow the mini quiches to cool in the molds for about 5 minutes.
- Carefully remove them from the molds and transfer to a cooling rack to cool slightly.
- Serve the mini quiches warm or at room temperature. They pair wonderfully with a fresh green salad or a cup of tea.
Tips:
- Preheat your oven to 375°F (190°C) before starting the preparation.
- Make sure to finely chop the onion and parsley for an even distribution of flavors.
- Deseed and dice the tomato to prevent excess moisture in the quiche.
- Whisk the egg thoroughly and mix it well with the grated parmesan cheese for a fluffy texture.
- Season the filling mixture with salt and black pepper to enhance the overall taste.
- Place the puff pastry shell in a muffin tin to help it hold its shape while it bakes.
- Bake the mini quiches for 20-25 minutes or until the puff pastry is golden brown and the filling is set.
Once baked, allow the mini quiches to cool slightly before removing them from the muffin tin. Serve them warm or at room temperature for the best taste. These tomato and cheese mini quiches are delicious on their own or paired with a fresh salad. Enjoy your flavorful and easy-to-make dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 33 grams |
| Energy | |
| Calories 44kcal | 2% |
| Protein | |
| Protein 1.74g | 1% |
| Carbohydrates | |
| Carbohydrates 3.67g | 1% |
| Fiber 0.50g | 1% |
| Sugar 0.85g | 1% |
| Fat | |
| Fat 2.63g | 3% |
| Saturated 0.73g | 2% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 2.58mg | 3% |
| Vitamin E 0.14mg | 1% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.31mg | 3% |
| Magnesium, Mg 4.93mg | 1% |
| Phosphorus, P 33mg | 3% |
| Potassium, K 60mg | 2% |
| Selenium, Se 3.11ug | 6% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 0.22mg | 2% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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