Mini Quiche Appetizers
For Quiches:
1 tablespoon olive oil 1/2 onion, chopped small 2 eggs, slightly beaten (I use 3, if they're small eggs.) 1/2 cup half and half cream (I sometimes substitute yogurt.) 1/4 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon nutmeg (optional) 2 tablespoons green onion, sliced (optional) 1 and 1/4 cups cheddar cheese or Monterey Jack cheese, shredded 2 tablespoons fresh basil (chopped) (You can add other chopped, fresh vegetables in 1/2 cup increments and sauté them with the onion:
1/2 of an 8-ounce package of cream cheese, softened 1 stick butter, softened 1 and 1/2 cups all-purpose flour 1/4 teaspoon salt |
To make pastry shells:
- Stir together softened cream cheese and butter. Stir in the flour and salt; mix well.
- Make 36 (one-inch) balls from the pastry dough. Put each one into a greased mini-muffin tin.
- Press down with your thumb and fingers to make a little crust in the tins.
- In a bit of olive oil, sauté onion and any other fresh vegetables used in a skillet over medium heat until onions are translucent. Transfer to a bowl.
- Add all the rest of the quiche ingredients to the bowl and stir together.
- Spoon quiche filling into the shells - filling them about 3/4 full.
- Bake in preheated 375 degree oven for about 25 - 30 minutes or until lightly browned.