Mini Quiche 4 Ways

Name: Mini Quiche 4 Ways
Total time: 90
Yield: 16
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

Recipe by Bibi from allrecipes.com

2 Hr. 30 Mins.

Ingredients

16 servings

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16 (4 inch) frozen tart shells, thawed
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8 tablespoons grated Cheddar cheese
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2 slices cooked bacon
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4 tablespoons diced green bell pepper
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4 tablespoons diced ham
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4 tablespoons chopped, cooked broccoli
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½ teaspoon dried thyme, divided
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8 tablespoons grated Gruyere cheese
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4 tablespoons cooked onions
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4 tablespoons cooked mushrooms
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½ teaspoon garlic powder, divided
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2 thin slices prosciutto, diced

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¼ cup cooked chopped spinach
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½ teaspoon Italian seasoning
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¼ teaspoon ground nutmeg
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6 large eggs
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1 cup heavy cream
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½ teaspoon salt
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¼ teaspoon ground black pepper
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2 medium cherry tomatoes, halved lengthwise
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4 teaspoons diced red onion
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4 teaspoons minced fresh parsley
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2 teaspoons minced fresh basil

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-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.