Flower Mini-Quiches Recipe

Introduction

These charming Flower Mini-Quiches are a delightful bite-sized treat perfect for brunch or a light snack. With a flaky homemade crust shaped like flowers and a creamy cheesy filling, they’re as beautiful as they are delicious.

Ingredients

• 1 cup All-Purpose Flour
• 1/2 teaspoon Salt
• 1/3 cup Vegetable Shortening
• 2 tablespoons Water
• 2 Eggs
• 1 cup Milk
• 1/4 cup Shredded Cheese
• Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: In a mixing bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/3 cup vegetable shortening. Stir together while gradually adding 2 tablespoons water until the mixture forms a dough.
2. Step 2: Turn the dough onto a floured surface and roll it out to about 1/4 inch thickness.
3. Step 3: Use a flower-shaped cookie cutter to cut out flower shapes from the dough. Gently press each flower into the cups of a greased muffin tin to form the crusts.
4. Step 4: In another bowl, whisk together 2 eggs, 1 cup milk, 1/4 cup shredded cheese, and salt and ground black pepper to taste. Pour the filling evenly into the flower-shaped crusts.
5. Step 5: Bake the mini-quiches at 350°F (180°C) for 25 to 30 minutes, until the filling is set and the crust is golden.
6. Step 6: Allow to cool slightly before removing from the tin. Serve warm and enjoy your pretty, delicious flower mini-quiches!

Tips & Variations

• For extra flavor, add finely chopped herbs like chives or parsley to the filling.
• Replace vegetable shortening with cold butter for a richer crust.
• Try different cheeses such as feta or sharp cheddar for varied taste.
• If you don’t have a flower cookie cutter, use any small round cutter or muffin liners instead.

Storage

Store leftover mini-quiches in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 300°F (150°C) for 10 minutes to maintain crispness. They can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the dough up to a day in advance and keep it wrapped tightly in the refrigerator. Roll and cut just before assembling the quiches.

What can I use instead of vegetable shortening?

Cold butter works well as a substitute and will give a richer flavor and flakier texture to the crust.

Flower Mini-Quiches Recipe

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★★★★★

4.5 from 53 reviews

• Author: Cleo
• Total Time: 40-45 minutes
• Yield: 12 mini-quiches 1x
• Diet: Vegetarian

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Description

These charming Flower Mini-Quiches are perfect for breakfast or brunch. Featuring a flaky homemade dough shaped into delicate flowers and filled with a creamy mixture of eggs, milk, and cheese, these bite-sized quiches bake to golden perfection, offering a delightful combination of savory flavors and a fun presentation.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup All-Purpose Flour
• 1/2 teaspoon Salt
• 1/3 cup Vegetable Shortening
• 2 tablespoons Water

Filling

• 2 Eggs
• 1 cup Milk
• 1/4 cup Shredded Cheese
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Prepare the dough: In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/3 cup of vegetable shortening. Gradually add 2 tablespoons of water while mixing until the ingredients come together to form a cohesive dough.
2. Roll out the dough: Transfer the dough onto a floured surface and roll it out evenly to about 1/4 inch thickness for a delicate but sturdy base for the quiches.
3. Cut dough into flower shapes: Using a flower-shaped cookie cutter, cut out flower-shaped dough pieces and gently press each flower into the cups of a greased muffin tin, forming little crust cups.
4. Prepare the filling: In a separate bowl, whisk together 2 eggs, 1 cup of milk, 1/4 cup shredded cheese, and season with salt and ground black pepper to taste until smooth and well combined.
5. Fill the dough cups: Spoon the egg mixture evenly into each flower-shaped dough cup, filling them nearly to the top without overflowing.
6. Bake the mini-quiches: Place the muffin tin in a preheated oven at 350°F (180°C) and bake for 25 to 30 minutes, until the filling is set and the crust is golden brown.
7. Serve: Remove from oven, let cool slightly, then serve warm and enjoy these delightful flower mini-quiches.

Notes

• You can substitute vegetable shortening with cold butter for a richer flavor.
• Feel free to add vegetables like spinach, mushrooms, or bell peppers to the filling for extra nutrition.
• Shredded cheese can be any type such as cheddar, mozzarella, or Swiss, according to your preference.
• These mini-quiches can be stored in the fridge for up to 3 days and reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: mini quiche, flower shaped quiche, breakfast recipe, brunch idea, homemade dough, egg and cheese quiche