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–+ servings
A rustic presentation of mini quiche boats, elegantly arranged on a wooden table. The quiches are baked in small, golden, flaky pastry shells and filled with a creamy egg mixture, cheese, and fresh vegetables like spinach, cherry tomatoes, and bell peppers. Some are garnished with crumbled feta and fresh herbs. A few quiche boats are placed on a wooden cutting board, while others rest on small plates. Scattered around are extra ingredients like eggs, cheese, and fresh herbs. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen charm in the background.

Mini Quiche Boats

Portions:6
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Ingrediënten

  • 12 mini boat-shaped soft flour tortillas from two 6.7-oz packages
  • ½ cup chopped green bell pepper
  • ½ cup chopped tomato
  • ¼ cup chopped onion
  • 2 eggs
  • ½ cup whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup shredded Cheddar cheese 1 oz

Instructies

  • Heat oven to 350°F.
  • Line cookie sheet with foil.
  • Place tortillas on cookie sheet.
  • In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes, stirring occasionally, to soften.
  • In medium bowl, beat eggs, cream, salt and pepper with whisk.
  • Spoon 2 teaspoons vegetable mixture into each tortilla; top each with 1 teaspoon cheese and 1½ tablespoons egg mixture.
  • Bake 15 to 18 minutes or until knife inserted in center comes out clean.

Notes / Tips / Wine Advice:

Make-Ahead Magic

To make breakfast easier, freeze the mini quiches! Bake as directed, then cool 15 minutes. Place in single layer in freezer container; cover and freeze up to 2 months. To reheat, place on cookie sheet. Bake at 375°F for 16 to 20 minutes or until hot.

Kitchen Secrets

Vary the cheese to use your favorite or what you have on hand. A three-cheese blend or pepper Jack are great choices.
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Recipe Category Bread / Quiche
Holliday: Christmas
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