Miniature Quiches
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Muffin pan(s), standard 3 inch diameter, need 18 cells total
Ingredients
- 4 eggs
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup half & half, or ¼ cup milk + ¼ cup heavy cream
- ¼ teaspoon Seasoning Option
- 2 tablespoons Parmesan cheese, grated
- pastry, for 2 crust pie, Shortcut
- Cheese Option
- ¾ cup Filling Option
- ground nutmeg
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
Seasoning - Use 1 Item
- dried dill weed, crushed
- dried oregano, crushed
- yellow curry powder
- dried tarragon leaves, crushed
Cheese - Use 1 Item
- 1 cup Swiss cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 cup American cheese, shredded
- ⅓ cup Parmesan cheese, grated
Filling - Use 1 Item
- cooked shrimp, chopped
- cooked ham, diced
- fresh broccoli, cooked, drained, chopped
- fresh asparagus, cooked, drained, chopped
Instructions
- For the muffin pan, you will need 18 cells, so you can use a 12 cell pan and 6 cell pan at the same time or you can use 1 pan several times.
- In a medium bowl, beat together the eggs, Soup Option, half & half, Seasoning Option, and Parmesan cheese (not the filling if using that). Set aside.
- Divide pastry dough in half, roll out ½ the dough on a floured surface to ⅛ inch thickness.
- Use a 4 inch cookie cutter with scalloped edges and cut 9 rounds. Line each muffin pan cell with a dough round. Repeat with remaining dough.
- In a small bowl, mix together the Cheese and Filing Options.
- Divide mixture between lined muffin pan cells.
- Preheat your oven to 220° C (425° F).
- Place about 2 tablespoons of soup mixture into each muffin pan cell. Sprinkle each cell with nutmeg, as desired.
- Bake for 20-25 minutes or until set. Cool in pans on wire racks for 5 minutes.
- Remove from pans, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Pie Crust Pastry.
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