This is another one of those great make ahead appetizers that is always a crowd pleaser. The great thing with this recipe is that you can really play with the filling, based on what you have on hand or what you know your friends and family like. The ones below are two of my favourites! You will definitely have more egg filling than needed, so feel free to use more mini shells and make as many as you want.
Mini Quiches (adapted from Canadian Living)
- 24 mini tart shells (in foil cups), thawed
- 4 eggs
- 1 1/4 cups milk
- 1 tsp Dijon mustard
- 1/4 tsp each salt and pepper
Double-Cheese and Spinach Filling:- half pkg frozen spinach, thawed, drained, squeezed dry and chopped
- 1/2 cup diced rindless Brie cheese
- 1/2 cup shredded Gruyere cheese
- pinch of fresh nutmeg
Artichoke and Shallot Filling:
- 2 oz pancetta, diced
- 4 small shallots, minced
- 1/2 cup marinated artichoke hearts, drained, rinsed and diced
Place tart shells on rimmed baking sheet, dividing filling amongst shells.
In bowl, whisk together eggs, milk, mustard and salt and pepper. Pour into shells, being careful not to overfill. Bake in bottom third of 375 F oven until pastry is golden and filling is just set, 25 - 30 minutes. Serve warm.
To make this ahead, let cool, refrigerate in air tight container for up to 3 days. Simply reheat in 400F oven for about 4 minutes.
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