Divide bacon green onions and cheese among shells. Place tart shells on rimmed baking sheet. Prick the base 4 times with a fork then bake for 5. Using a small round cutter cut pie crust and place into indentations of muffin tin and place in the oven to pre bake for about 15 minutes. Divide the bacon and half the cheese between.

Preheat the oven to 375 degrees f. Step 3 place bacon in a large skillet and. Method roll the pastry out onto a lightly floured work surface until very thin. Evenly divide the chopped mushroom among the 12 cups. Note 3 press into muffin tin making sure there s no air underneath the pastry.

Spray 2 standard muffin tins with oil. Directions step 1 preheat oven to 375 degrees f 190 degrees c. Let come to room temperature or reheat in a 300 f oven before serving. Lightly grease 12 muffin tins. Alternately you can place each of the premade phyllo cups into the muffin tin.

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Leftover baked and cooled mini quiches can be stored wrapped in the refrigerator for up to 5 days. Pour egg mixture into each of the 48 cups filling to within 1 4 inch of the top. Bake at 375 degrees until golden. The mini quiches can be baked and cooled up to 3 days in advance. Arrange tart shells in 2 muffin tins.

For a crustless mini quiche simply omit. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese. Cut out circles that are 1cm larger in diameter. Preheat oven to 180 c 350 f 160 c fan.

To assemble the mini mushroom quiche place one tablespoon of cheese into 12 of the mini muffin cups. Line each pastry case with a piece of foil and fill with baking beans or uncooked. Reheat in a 300 f oven until just warm to the touch. Spray mini muffin tin with nonstick cooking spray set aside. To make perfect mini quiches use the cream cheese tart shells recipe on this site and also the basic quiche by shelley.

Line shell each with a layer. Advertisement step 2 trim or cut bread into circles. In bowl whisk together eggs milk mustard salt and pepper. Use a mini muffin tin. Cut 24 rounds out of pastry using a 7 5 8cm 3 3 25 cutter.

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Directions step 1 preheat oven to 375 degrees f 190 degrees c. Step 3 in a medium bowl combine milk eggs mustard and pepper. Pour into tart shells. Step 2 bake shells in the preheated oven until edges of crusts are lightly browned and about 75 cooked 5 to 10 minutes. Bake in bottom third of 375 f 190 c oven until pastry is golden and filling is just set 25 to 30 minutes.

Meanwhile unroll the pie crusts and use a 2 1 2 inch round cutter to cut out 24 rounds 12 rounds. Meanwhile unroll the pie crusts and use a 2 1 2 inch round cutter to cut out 24 rounds 12 rounds. Directions step 1 preheat oven to 375 degrees f 190 degrees c. Line shell each with a layer. To assemble the mini mushroom quiche place one tablespoon of cheese into 12 of the mini muffin cups.

Bake in bottom third of 375 f 190 c oven until pastry is golden and filling is just set 25 to 30 minutes. For a crustless mini quiche simply omit. Leftover baked and cooled mini quiches can be stored wrapped in the refrigerator for up to 5 days. Spray 2 standard muffin tins with oil. Preheat the oven to 375 degrees f.

Step 2 bake shells in the preheated oven until edges of crusts are lightly browned and about 75 cooked 5 to 10 minutes. Divide bacon green onions and cheese among shells.