Easy Mini Quiche Cups
- Chelsea Cameron-Fikis
- Mar 24, 2018
- 2 min read
I stumbled on this recipe idea when I was out shopping for Easter weekend groceries. My mission? I wanted to make a simple but tasty brunch appetizer to share with friends and family. My solution? After walking around and then deciding to purchase a dozen local, pastured, free range eggs, the idea came to me: mini quiche cups! I've always been a big fan of quiches, (and if you're unaware of the difference between a quiche and frittata, quiches have crust - or in this recipe's case, shells - and frittatas don't), because who doesn't love a savoury, cheesy, egg filled pie with fresh veggies and herbs?
The fresh chives and tart cherry tomatoes that I purchased alongside my eggs made for perfect additions to this recipe. The only core ingredients that were not local were the ricotta cheese and the tart shells, but next time I make these quiche cups I'd enjoy trying to make my own shells. Try this recipe out and let me know what you think! Some of my taste testers felt that the cups were too cute to eat, but once they had a bite, they quickly changed their minds.
Easy Mini Quiche Cups
Vegetarian Prep Time: 10 minutes
Cook Time: 18- 20 minutes
Yield: 12 Tenderflake tart shells (regular size), or 18 Tenderflake mini tart shells
Ingredients:
1 cup ricotta cheese
1/2 cup cheddar cheese, shredded (local)
3-4 medium eggs (local, free-range)
12 tart shells or 18 mini tart shells (i.e. Tenderflake brand)
handful of fresh chives, chopped up (I used about 1/3 cup)
handful of cherry tomatoes, halved (1-2 cherry tomatoes per quiche cup)
freshly ground salt and pepper
Directions:
First preheat your oven to 375 degrees F.
In a mixing bowl combine eggs and ricotta cheese. Stir to evenly combine.
Next add in shredded cheddar cheese, salt, pepper, and half the chopped up chives. Stir to evenly combine.
Place tart shells on a baking sheet, and then pour the quiche mixture into the tart shells.
Top tart shells with a few sliced cherry tomato and remaining chives.
Bake in oven for approx. 18-20 minutes, turning on the broiler for the remaining 2 minutes.
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