The perfect quiche takes a little bit of knowledge, I am here to help! As you see in this photo/video the eggs mixture peeled away from the side. For many reasons! No, I did not do this on purpose, I was distracted and I never stay on one task! However, I still got two thumbs up once I added some sauce and a sprinkle of sea salt. Ha!
Why are my eggs cooking quicker than my crust?
One reason this can happen is the ratio of eggs to milk is incorrect. 2 large eggs should be 1/2 cup dairy or 1 large egg to 1/2 cup dairy. Both measurements will work fine if you are low on dairy. Whether this be milk and half and half, or milk and heavy cream. The moisture really helps the egg not over bake and become rubbery.
Along with over baking. If you add the appropriate amount, your mixture will be perfect every time.
When using mushrooms, onions, celery, spinach, etc., you will want to cook it all first them squeeze out excess moisture. Raw vegetable hold moisture and when cooked it releases all that moisture. Therefore, in your egg mixture you want the wet ingredients to do the work without adding in more wet ingredients.
So, if you want spinach, you will sauté the greens then squeeze out the rest of the moisture with a paper towel.
Do I blind bake for this recipe?
Second reason, blind baking your crusts. This would be for a full size quiche, you don’t have to do that with these which is appreciated and takes less time!
Low and Slow is the way to go!
Third reason, over baking at a high temperature. These are overbaked by about 2 minutes. You want your centers jiggly and then take them out of the oven to rest. The cooking process will continue to bake the center. Oven should be around 300 degree F or 325 degrees F. I had mine at 375 degrees F and this was too high for these. Low and slow is the way to go!
For now, these tips should help your quiche appetizers bake perfectly every single time! You make these ahead or serve as a quick snack.
Watch the video below to see the method that I like to use with my favorite yogurt pesto to serve on top. The flavor is perfect for any quiche topper.
Favorite products
Link to my favorite products for this: Bella Sun Luci Sweet and Smokey Sun Dried Tomatoes and Spread
Sun Dried Tomato Mini Quiches with Yogurt Pesto
Ingredients
For the crust:
- Use the best pie crust recipe or buy store bought (no shame!)
For the eggs:
- 4 eggs
- 1/2 cup milk (any)
- 1/2 cup heavy cream
- 1 teaspoon garlic, minced
- Your favorite seasoning
- Sun Dried Tomatoes
- Feta Cheese
- Basil
- Sea salt for topping
For the yogurt pesto:
- 1/3 cup olive oil
- 1 cup plain Greek yogurt
- Sun Dried Tomato Sweet And Smokey Spread
- 1/4 cup pine nuts
- 1/4 cup parmesan cheese
Directions
- Make your pie crust, chill.
- Pre-heat your oven to 300 degree F. Grease 2 standard 12 cup muffin pans with non-stick spray. Set aside.
- Roll into a 1/4” thick disc between two sheets of parchment paper. Remove the parchment paper, using a cookie cutter or the top of a 2” inch wide cup, cut circles large enough to place in each muffin cup so the crust comes up the sides. You will want to work quickly so the dough doesn’t become sticky.
- Blend your egg ingredients together then pour in equally into each cup.
- Bake 15-20 minutes or until the centers are just set. Remove from the oven and sprinkle on sea salt. Allow to cool until room temperature or slightly warmer.
- Make your pesto topper by adding all the ingredients into a mini food processor, blend until combined.
- Top over each mini quiche, serve room temperature or warmer the same day, or chilled. You can also make these crust less by skipping the curst and pour egg mixture directly into the pan for egg bits.