Mini Quiches for Easter Brunch

Easter weekend is almost here. This year is flying by so far for me. How is it April already? 

I’ve been asked on my Instagram page “Biz, do you have any Easter recipes?” And I literally don’t have many because it’s not a huge holiday for my family. I’ve grilled a ham before, my mom usually makes scalloped potatoes, but other than that, I don’t have much.

These mini quiches are perfect not only for Easter but any time of year. My favorite part is that the dough comes together in a matter of minutes, and you can use any mixture of veggies you have on hand. You just want to make sure that you cool the veggies before making the quiche, otherwise the hot veggies will tear the dough. Not that it’s ever happened to me though - ha!

Both the dough and the veggies could be made the night before and these quiches will be ready in 30 minutes.

Mini Quiches

Scroll down for a printable version of this recipe

Serves: 4 mini quiches

Prep time: 10 minutes

Cook time: 40 minutes

Inactive time: 20 minutes

For the crust:

1 cup self-rising flour

1 tablespoon salted butter

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 cup water

For the filling:

2 cups sautéed veggies, cooled

4 eggs

1/2 cup part-skim mozzarella cheese, divided

Seasonings of choice: salt, pepper, crushed red pepper, Italian seasoning

1. Heat oven to 400 degrees.
 
2. Mix the flour, salt, sugar, butter and water together and using a fork, blend together until it forms a dough. Divide dough into 4 portions, and use 1/4 of the dough as the crust for each mini quiche. Place in refrigerator until ready to bake.
 
3. Sauté 2 cups of mixed veggies and let cool. Take the tart pans out of the fridge, and place 1/2 cup of the veggies into each pan, top with one egg (I scrambled mine, but you could leave it just cracked with the yolk not broken if you like it like that), top each mini quiche with 1/8 cup mozzarella cheese and bake on a baking sheet for 30 minutes.

4. Let cool in the tart pan for at least ten minutes - then remove from tart pan and let cool on a wire rack. These will last up to a week in the fridge. 

If you need any last minute kitchen supplies (or wine) for Easter or Passover, we are here for you. Did you know you can make a private shopping appointment in April? Schedule an appointment to get the entire store to yourself!

Also, in-person classes are back at Lincoln Square - both demonstration and hands on - and virtual classes aren't going anywhere, either. You can review the April class schedule here. We hope to see you soon!

Yield: 4 mini quiches

Author: Biz Velatini

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Mini Quiches

Prep time: 10 MinCook time: 40 Mininactive time: 20 MinTotal time: 1 H & 10 M

Ingredients

For the crust

• 1 cup self-rising flour
• 1 tablespoon salted butter
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup water

For the filling

• 2 cups sautéed veggies, cooled
• 4 eggs
• 1/2 cup part-skim mozzarella cheese, divided
• Seasonings of choice: salt, pepper, crushed red pepper, Italian seasoning

Instructions

1. Heat oven to 400 degrees.
2. Mix the flour, salt, sugar, butter and water together and using a fork, blend together until it forms a dough. Divide dough into 4 portions, and use 1/4 of the dough as the crust for each mini quiche. Place in refrigerator until ready to bake.
3. Sauté 2 cups of mixed veggies and let cool. Take the tart pans out of the fridge, and place 1/2 cup of the veggies into each pan, top with one egg (I scrambled mine, but you could leave it just cracked with the yolk not broken if you like it like that), top each mini quiche with 1/8 cup mozzarella cheese and bake on a baking sheet for 30 minutes.
4. Let cool in the tart pan for at least ten minutes - then remove from tart pan and let cool on a wire rack. These will last up to a week in the fridge.

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