Quiche on the Run - for One
- Reviews 1
Ready In: 35 mins
Serves: 24
Ingredients
- 24 frozen 3-inch pie pastry tart shells, unbaked
- 1 tablespoon butter
- 2 green onions, sliced
- 1 zucchini, cut in half lengthwise and thinly sliced
- 10 button mushrooms, thinly sliced
- 3⁄4 cup cheese, grated
- 6 eggs
- 1 1⁄2 cups half-and-half cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
Directions
- Preheat oven to 350*.
- Place the 24 tart shells on a large 11 x 15 cookie sheet. Leave to thaw while you prepare the filling.
- In a saucepan, melt butter. Add green onions, zucchini and mushrooms. Saute until tender-crisp. Drain, if necessary and set aside.
- In a bowl with a pouring spout, or large measuring cup, beat together eggs, cream, salt and pepper. Set aside.
- Divide the cheese evenly among the tart shells. Top with the sauteed vegetable mixture. Carefully pour the egg/cream mixture to fill. *Note* you may have an excess of egg mixture, depending on how much 'additives' you have.
- Bake for 20 minutes, or until the crust is a light brown and the filling is set. Allow to cool. Or -- you can serve them now ;).
- Freezing:
- Place the cooled tarts on styrofoam meat trays, and slip into freezer bags.
- Reheating:
- I preheat the toaster oven to 350* and heat for 10 - 13 minutes, depending on how many are in there.
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