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.