Quiche Tarts
Elevate your brunch game with these irresistible Quiche Tarts, featuring a buttery, homemade pastry crust filled with a savory medley of creamy eggs, sharp cheddar, smoky bacon, fresh spinach, and sweet onion. These bite-sized quiches are baked to golden perfection in a muffin tin, delivering the ultimate combination of flaky crust and rich, velvety filling. Perfect for breakfast, brunch, or as an elegant appetizer, these mini quiches are not only easy to prepare but also customizable to suit your favorite ingredients. With a prep time of just 30 minutes, these crowd-pleasing tarts will quickly become a go-to recipe for any occasion.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 2 tbsp Cold water
- 3 Eggs
- 150 ml Heavy cream
- 50 ml Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Cheddar cheese (shredded)
- 4 slices Cooked bacon (crumbled)
- 50 g Chopped spinach
- 1 small Chopped onion
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the all-purpose flour and cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cookie cutter or the rim of a glass, cut out circles and press them into a greased muffin tin to form the tart shells.
Prick the bottom of each tart shell with a fork to prevent puffing and bake the empty shells for 8 minutes. Remove from the oven and set aside.
In a bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.
Sprinkle a small amount of cheddar cheese, cooked bacon, spinach, and onion into each tart shell.
Pour the egg mixture over the fillings, being careful not to overfill. Leave a small gap at the top as the mixture will puff up slightly during cooking.
Bake the quiche tarts in the preheated oven for 15-18 minutes, or until the centers are just set and the tops are lightly golden.
Allow the tarts to cool for a few minutes before removing them from the muffin tin. Serve warm or at room temperature.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
