Recipe #19: Upside Down Mini Quiches

Upside Down Mini Quiches

{Borrowed, Enjoyed and Adapted from: Modern Hospitality By: Whitney Miller}

Serves 4

Ingredients: 

Biscuit Crust:

1 cup self-rising flour

2 T. COLD butter flavored shortening OR COLD butter

1/4 tsp. chopped fresh rosemary

1/2 cup low fat butter milk

1 T. unsalted butter MELTED {for ramekins}

Filling:

8 eggs

1 1/2 cups half and half 

3/4 tsp. sea salt

1/4 tsp. freshly ground black pepper 

4 tsp. diced yellow onion

4 T. diced bell pepper {any color, or mixed!}

4 {heaping} T. diced fresh cremini mushrooms

4 T. cooked and crumbled andouille sausage or bacon {OPTIONAL! We made ours veggie and they were great! Just add a little more veggies!}

8 T. shredded sharp cheddar cheese or feta

1) Preheat oven to 375 Degrees F. Lightly coat 4 8 oz ramekins with cooking spray OR olive oil and place on baking sheet.

2) Make crust: Put flour in medium bowl. Cut in shortening {or butter if subbing} with 2 forks or a pastry blender. Until the butter crumbles are small and incorporated into the flour. Stir in rosemary and buttermilk until incorporated. 

3) Flour your hands and roll the dough into a ball. Wrap with plastic wrap and chill for 10 minutes.

 4) Flour a pastry mat, counter or table. Roll the chilled dough out into 1/4 inch thickness round. Use a 5 inch round object to cut 4 round crusts out of the dough.

5) Make filling: Beat eggs in large bowl with half and half, sea salt and freshly ground pepper. 

6) Layer veggies and optional meat into each ramekin in this order: 1 tsp. of onion, 1 T. of bell pepper, 1 heaping T. of mushrooms, 1 T meat {optional, or replace with more veggies} and 2 T. cheddar cheese. Top with egg mixture.

7) Coat rims of ramekins with melted butter to help crusts stick. Press dough rounds onto buttered tops of ramekins so that they stick. Brush the top of the crust with remaining melted butter.

8) Bake until crust is golden brown, 20-25 minutes {ours took longer, but it could be our oven..}. Let sit for 5 minutes before serving.

Enjoy!

What is your favorite quiche or omelet add in? 

All for now,

 Alexandra