Miniature Quiche
Yield
48 servingsPrep
45 minCook
15 minReady
60 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | C. |
all-purpose flour
|
*
|
| 8 | ounes |
cheddar cheese, very old, sharp
grated |
*
|
| ½ | pounds |
margarine
or butter |
|
| 1 | dash |
cayenne pepper
|
*
|
| Custard mix | |||
| 4 | large |
eggs
|
|
| 1 | cups |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | C. |
all-purpose flour
|
*
|
| 8 | ounes |
cheddar cheese, very old, sharp
grated |
*
|
| 226.8 | g |
margarine
or butter |
|
| 1 | dash |
cayenne pepper
|
*
|
| Custard mix | |||
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream together cheese, butter and cayenne.
Add flour and mix into a smooth dough.
Wrap and chill for an hour or freeze for 30 minutes.
Then form into 48 (1-inch) balls and press into miniature muffin tins.
Place ½ teaspoon filling in center of each quiche, then 1 tablespoon custard.
Bake in a 400 degrees oven for 12 to 15 minutes.
Cool 5 minutes and remove from tins.
Serve warm. You may freeze and reheat.
Custard Mix: Mix together well.
Any type of chopped meat or vegetable can be mixed with the custard mix to create a new filling.
