Tomato and cheese mini quiche
These tomato and cheese mini quiches feature a delightful blend of fresh tomatoes, onions, and parsley baked in a crispy puff pastry shell. They're simple to make and perfect for brunch or as a snack.
Cook time 15 min
Prep time 10 min
Ingredients:
1 tomato1 onion
1 tbsp fresh parsley
1 egg
1 oz grated parmesan cheese
1 tbsp salt
1 tbsp black pepper
1 shell puff pastry
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.
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.
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!
Tomato and cheese mini quiche FAQ:
Bake the mini quiches for 20-25 minutes at 375°F (190°C) until the pastry is golden brown and the filling is set. You can check doneness by inserting a toothpick; it should come out clean.
Store leftover mini quiches in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Yes, you can substitute Parmesan with other cheeses like cheddar, feta, or mozzarella. Keep in mind that the flavor and texture may change slightly depending on the cheese you choose.
Use mini tart or quiche molds for individual servings. If you don't have those, a standard muffin tin can also work well for making smaller quiches.
If you don’t have fresh parsley, you can use other fresh herbs like chives or thyme. Dried herbs can also be used, but reduce the amount by half since they are more concentrated in flavor.
Cooking 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.
Nutrition Facts
12 ServingsCalories 44kcal
Protein 1.74g
Carbohydrates 3.67g
Fiber 0.50g
Sugar 0.85g
Fat 2.63g
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