Quiches are my favorite way to eat eggs for breakfast, lunch or dinner… and they make the perfect New Year’s brunch. Serve up these mini quiches and watch your guests’ mouths instantly start to water. I love the broccoli, onions, mushrooms and red pepper combos, but the great thing about quiche is that it’s easy enough to add in your own favorite veggies and meats. Keep scrolling for the recipe:

Ingredients:

Makes 10 4-inch Tarts

chilled pie dough
8 eggs
1 cup of half and half
1 tsp salt
1/2 tsp pepper
1 cup shredded cheese (I love cheddar or gouda in this recipe)
garlic powder
olive oil
4-inch tart pans
1 cup broccoli floretts chopped
1 cup mushrooms chopped
1 vidallia onion chopped
2 red bell peppers chopped

Instructions:

Roll out enough chilled pie dough for 10 4″ tarts, until it’s about ¼-inch thick. Place a tart pan under the dough and press the dough on top of it to cut out a perfect size for your tart. Press the dough into the pan and up the sides. Prick the sides and bottom of the dough several times with a fork. Repeat with remaining tart pans. Set aside

In a small bowl whisk together the eggs, half and half, salt, and pepper. Set aside until ready to use.

In a sauté pan over medium heat, add a drizzle of olive oil. Lightly sauté chopped vegetables with salt, pepper and a pinch of garlic powder. Cook until the vegetables are tender. I like a little crunch in my broccoli so I cook it less. Remove from heat, and set aside.

Preheat your oven to 350 degrees.

Cover each tin with a circle of parchment paper and fill with pie weights. Bake in your preheated oven for 7 minutes.

Take out the pie weights and parchment paper and cover the bottoms of each quiche with a layer of cheese. Place them back into the oven until the cheese is melted, about 3-5 minutes. This will give your quiche a sturdy bottom so that it doesn’t get soggy.

Cover the bottoms of your quiche with your veggie add ins and pour the egg mixture over the veggies until it reaches the top of the tart pan. Sprinkle more cheese over each quiche, until all of the tops are covered.

Place the quiches back into the oven, and reduce the heat to 325 degrees. Bake until the tops of the tarts are firm and golden brown, about 15 minutes.

Remove from the oven and set aside too cool before removing them from tart pans.

Top each quiche with parsley for garnish. Bon appetit!

My pomegranate mimosa recipe makes a great addition to your holiday brunch. Victoria’s Pomegranate Mimosa Recipe

Are you looking for New Years invitations and party ephemera? Visit Do Tell A Belle on Zazzle.

Visit soon for some special Galentine’s party ideas.