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Mini Quiche Meal Bar

With endless filling options, this Mini Quiche Meal Bar offers delicious flavor combinations that will satisfy even the pickiest eaters. 
Prep Time30 minutes
Cook Time35 minutes
Chilling Time1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Breakfast, Brunch, Dinner, Lunch, Pasta
Keyword: dinner bar, eggs, meal bar, muffins, party food, quiche

Equipment

Ingredients

Pastry Dough

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons confectioners' sugar
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 cups unsalted butter
  • 3 tablespoons ice water strained

Filling

  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups grated or crumbled cheese like cheddar, Gruyere, mozzarella, Parmesan, blue, feta, goat, etc.
  • 1 cup chopped vegetables and cooked meats like asparagus, tomatoes, peppers, or shallots for veggies and ham, chicken, or bacon for meats.
  • freshly snipped herbs like parsley, thyme, basil, or oregano

Instructions

Pastry Dough

  • Whirl dry ingredients for crust in the bowl of a food processor. Add half the butter and process until you no longer see chunks. Add remaining butter and process briefly, leaving chunks the size of peanuts.
  • Working quickly, turn on the food processor and pour the ice water through the feed tube, stopping before the dough comes together. Pinch a bit of the dough between your fingers. If it does not stick together, add a little more water and whirl briefly.
  • Turn out the dough onto a large piece of plastic wrap. Use the plastic wrap to help you create a large, flat disk: fold the edges of the dough toward the center and press down to smooth out the roughness. Refrigerate dough for at least 30 minutes.
  • Roll the dough into a large circle about 1/8-inch thick. Using a 4 1/2 inch cutter, stamp out circles of dough (if using silicone tart pans, use a 5-inch cutter). If needed, reroll scraps to cut a total of 6 circles.
  • Nestle the rounds of dough into 4-inch tart pans with removable bottoms. Pick the bottom with a fork. Set the tart shells on a rimmed baking pan, cover with plastic wrap, and chill for at least one hour.

Filling and Baking

  • Preheat oven to 350° F.
  • In a spouted measuring cup that holds at least a pint, whisk together eggs, cream, salt, and pepper. Refrigerate until needed.
  • Grate cheeses and chop meats, vegetables, and fresh herbs.
  • Spread 2 to 3 tablespoons of cheese on the bottom of each tart shell. Top with about 1 to 2 tablespoons of other filling ingredients.
  • Once all the shells have been filled, return them to the rimmed baking pan before adding the egg and cream mixture. Whisk the mixture briefly and pour it into the shells, stopping below the top edge of the pastry crust. You may have extra filling depending on how full of ingredients the tart crusts are.
  • Bake immediately in the preheated oven for 30 minutes. Increase heat to 400° F and bake until the crust is pale golden brown, about 5 to 7 minutes.
  • Let the quiches cool for 5 to 10 minutes before removing them from the tart pans to serve.