Miniature Quiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 32.

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.

Print Recipe

Prep Time 30

Cook Time 25

Course Appetizer

Cuisine American

Servings appetizer servings

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.