Mini Quiche with Feta and Sun-Dried Tomatoes Recipe

Imagine gathering the family around the kitchen and watching those little hands eagerly helping to fill quiche cups with chunks of creamy feta, aromatic sun-dried tomatoes, and colorful herbs. Making these Mini Quiche with Feta and Sun-Dried Tomatoes is not just about whipping up a delicious meal; it’s a delightful experience that binds everyone together through creativity and shared flair. Perfect for a Sunday brunch, a light dinner, or even a picnic, these mini quiches promise a flavor-packed bite that’s light, tangy, and irresistibly delicious. Let’s dive into the recipe and make those moments even more memorable.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 mini quiches
• Skill Level: Easy

Ingredients

• 1 unbaked ready-made pie crust
• 4 large eggs
• 1 cup heavy cream
• 3/4 cup crumbled feta cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• Fresh herbs for garnish (such as parsley or chives)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. Roll out the pie crust on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a biscuit cutter or the rim of a glass, large enough to fit into the muffin cups.
3. Press the cut-out dough into each muffin cup, ensuring it covers the bottom and sides evenly.
4. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt, black pepper, and nutmeg, if using.
5. Distribute the crumbled feta cheese, chopped sun-dried tomatoes, and fresh basil evenly among the prepared muffin cups.
6. Carefully pour the egg mixture over the fillings in each cup, filling each nearly to the top.
7. Bake in the preheated oven for about 20 minutes, or until the quiches are set and lightly golden on top.
8. Allow the mini quiches to cool in the pan for a few minutes before removing them. Garnish with fresh herbs and serve warm.

Helpful Tips

For a more flavorful twist, add a small amount of grated Parmesan cheese to the egg mixture. If you prefer a dairy-free option, substitute heavy cream with an equal amount of non-dairy milk and use vegan feta cheese. These mini quiches can be stored in an airtight container in the fridge for up to three days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes.

Pairings

These mini quiches pair wonderfully with a fresh green salad and a glass of freshly squeezed juice or lemonade. For a more indulgent option, serve with a side of roasted vegetables and a warm cup of herbal tea.

At Zynahz, we believe in filling the kitchen with love, creativity, and unforgettable flavors. Try this Mini Quiche with Feta and Sun-Dried Tomatoes Recipe and share your cooking adventures with us. We can’t wait to see the joy these little delights bring to your family and friends. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter. Happy cooking!