How can I cook quiche w/o making in a pie form, but rather, in little bites?

Question

i wanna make little quiche bites, out of just your average quiche recipie, but, do i have to modify the recipe to do this, or no?

Answer 1

If you are making quiche appetizers, just get the unsweetened mini tart shells (available with the frozen pastry doughs) and put them on baking sheets in a single layer, then sprinkle a little grated cheese in the bottom of each shell. Have your egg mixture in a measuring cup or a pitcher with a spout and fill the shells as you would to the height of a regular sized quiche and bake them as usual reducing the baking time by 10-15 minutes. They always get rave reviews.

Answer 2

Use a muffin pan with little muffin holes.

If you just want the quiche and not the crust then just pour it in a non-stick muffin pan and bake.

If you want the crust then you can buy already prepared crust and use a cookie cutter or drinking glass top to make the right size crust for each muffin hole and press it in. Bake the crust a little bit like you would normally do store bought pie crust before putting the quiche in so it wont be soggy.

Answer 3

With mini crusts (tart cups) Bake in a moderate oven for about 12 minutes (or until puffed, golden and set) per tray.

Crustless, spray muffin tins (whichever you prefer).
In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
Ladle in the egg until the fillings are just covered (not too close to the top).
Bake about 10-15 minutes until fluffy and slightly brown.
Remove from oven and serve warm!

Answer 4

Do yourself a favor and buy little 2" tart shells in your grocers freezer. Bake them of until they are lightly colored don't brown them to much because your going to cook them again. Make your filling,lets take a small amount of finely diced onion and black forest ham and fry it for five minuted in butter on med heat, season with salt and pepper. Place a spoonful of the mixture in the shells. Make your royale mix, eggs beaten with cream and seasoned. (Here's a good trick) Using an old mustard bottle or an old ketchup bottle fill it with the royale mix and then you cna accurately squeeze the royale mix into each tart shell and cook them until they puff up in the center. That recipe is just a guide. Enjoy

Answer 5

Try making it in a glass rectangle shaped pans. The cheese will have to cool before you can cut the whole thing into bite size peices.