Get ready to transform your appetizer game with these irresistible mini quiches that pack a serious flavor punch! Imagine delicate, golden-edged pastry cups filled with creamy Parmesan and sweet fennel, topped with a fiery tomato compote that'll make your taste buds dance. These aren't just any ordinary appetizers – they're a gourmet experience that will elevate your next gathering from ordinary to extraordinary, leaving your guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 mini quiches
Ingredients
- 1 cup fennel, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 pre-made pie crust
- Salt and pepper to taste
- 1 teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin with non-stick cooking spray.
- Roll out the pre-made pie crust and cut into small circles using a 2-inch round cookie cutter or glass. Press each circle into the mini muffin tin cups, ensuring they cover the bottom and sides evenly.
- In a small skillet, heat olive oil over medium heat. Sauté chopped fennel until soft and slightly translucent, about 5-6 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, milk, grated Parmesan cheese, salt, and pepper until well combined and smooth.
- Distribute the sautéed fennel evenly among the pie crust-lined muffin cups.
- Pour the egg and cheese mixture carefully into each cup, filling about 3/4 full.
- For the tomato compote, place halved cherry tomatoes in a small saucepan with red pepper flakes. Cook over medium heat for 10-12 minutes, stirring occasionally, until tomatoes break down and form a slightly chunky sauce.
- Bake the mini quiches for 20-25 minutes, or until the centers are set and the edges are golden brown.
- Remove from oven and let cool in the tin for 5 minutes, then carefully transfer to a serving plate.
- Top each mini quiche with a small spoonful of the spicy tomato compote before serving.
Tips
- Ensure your pie crust is cold when cutting and pressing into the muffin tin for the flakiest texture.
- Don't overfill the quiche cups – leaving a little room prevents overflow and ensures even cooking.
- For extra flavor, lightly toast the fennel before sautéing to enhance its natural sweetness.
- Use freshly grated Parmesan for the most robust cheese flavor.
- Let the quiches cool slightly before removing from the tin to prevent breaking.
- The tomato compote can be made ahead of time and gently reheated before serving.
- If you don't have a round cookie cutter, use the rim of a small glass to cut pie crust circles.
Nutrition Facts
Calories: 145kcal
Carbohydrates: 8g
Protein: 7g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 85mg
