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“Individual quiches perfect for brunches, appetizers, and parties.”
READY IN:
38mins
SERVES:
8
YIELD:
8 mini quiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Cut piecrusts into 4 equal sections and place into 4- inch round or fluted tart tins. Press dough into crevices and trim excess afterwards. Works best on tins with removable bottoms.
  3. Poke fork holes in dough, cover pies with foil and prebake 5-7 minutes. Remove. Return to over without foil and back 2-4 minutes until dough is dry. Remove and let stand.
  4. Reduce oven to 325 degrees.
  5. In a medium-large bowl combine shredded cheese, pimentos, ham, scallions, and flour. Divide mixture evenly into tins.
  6. In a small bowl, combine eggs, half & half, seasoning, and dash of salt & pepper. Pour evenly among tins over other ingredients.
  7. Bake 18-22 minutes or until filling mixture is set.
  8. Note: you can make one big quiche by using one sheet of pie dough and combining all ingredients. Baking times will vary.

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