Asparagus and Tomato Mini Quiche

Asparagus and Tomato Mini Quiche

Bite-sized, mini quiche is the perfect nibble for any afternoon tea. They’re easy to make and you can switch up the ingredients to make a different variety every time.

Today I’m adding some of my favorite ingredients to these mini quiches for a tasty afternoon tea treat. I’m including shaved Parmesan cheese, asparagus, and sliced cherry tomatoes for a delicious combination. This simple recipe will have you enjoying mini quiches with your friends over tea in under an hour. Don’t have asparagus and tomatoes? No problem, you can substitute them with any other vegetables or meats you have handy.

Asparagus and Tomato Mini Quiche

  • 2 Ready-made Pie Crusts
  • 1 cup shaved or shredded Parmesan Cheese
  • 1 lb Asparagus, steamed and chopped
  • 1 pint Cherry Tomatoes, sliced
  • 2 Egg Yolks
  • 1 Egg
  • 2 cups Whipping Cream
  • Salt & Pepper to taste

Preheat oven to 425 degrees.

Roll out pie crusts. Using a round 3-inch cookie cutter, cut 16 small round discs out of each crust. You may need to press dough and re-roll to get all 16 discs.

Press small crusts into greased or nonstick mini muffin pan. Sprinkle cheese into each crust. Add a few pieces of asparagus.

In a large bowl, beat together egg, yolks, salt, and pepper. Add in whipping cream and beat until thick. Fill crusts with 1-2 tablespoons of egg filling. Top each with 2-3 slices of cherry tomatoes.

Bake for 12 minutes then reduce heat to 300 degrees and bake an additional 15-20 minutes, until crusts are fully baked and knife inserted comes out clean.

Remove from muffin pan and cool on cooling rack for 10 minutes. Serve warm.

Asparagus and Tomato Mini Quiche

Plate them up on your favorite decorative plate and serve with a pot of tea.

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