- This is the bite-sized
app you've been looking for. Mini quiche may look fancy, but they're actually
super simple to prepare and tastes so much better
than the frozen kind. With tons of different flavor options, there's sure to be something here that everyone will love. Oh yeah, and I'm London Brazil and you are watching Evolving Table where we make healthier
spins on classic recipes. Like today with these mini quiche, I'm not only gonna show
you how to cook 'em, but I'm also gonna show you
that you can easily make them gluten-free, dairy-free,
and even vegetarian with just a few simple substitutions. All right, are you ready? Let's jump straight in and get to cooking. These were such a hit recently
at my sister's baby shower that I had to make these for our upcoming annual Christmas party. We're gonna first start off by making that egg-based filling. It's best if you use either
a larger measuring cup or a large bowl with the spout, because when you go to fill these up, it can be very, very messy. So that spout is gonna
make it super simple. If you don't have one of these, you can also either use a large bowl and then carefully transfer
the egg-based filling into a regular sized measuring cup. To your bowl or cup you'll
want to add; five large eggs, (lighthearted music) one cup of milk, (lighthearted music) heavy cream, regular milk,
or a dairy-free alternative such as oat milk or cashew
milk can all be used. Three fourths teaspoon of salt. (lighthearted music) One fourth teaspoon of black pepper, and one fourth teaspoon of garlic powder. Whisk the ingredients together until everything is well incorporated and refrigerate until ready to use. Next, we'll be preparing the pie crust. I'm using two store-bought pie crust today because it's gonna save
me quite a bit of time, but you can also always make your own homemade pie crust instead. This is a great option if you happen to be
gluten-free or dairy-free because you can easily substitute with a gluten-free all-purpose flour or with a vegan butter alternative. Lightly flour a large cutting board. (lighthearted music) And then lay out a seven ounce pie crust. (lighthearted music) Sprinkle additional flour on the top and then roll it out until it is at least 12
inches round in diameter. (lighthearted music) Use a two and a half-inch
round cookie cutter to cut 24 circles from
each sheet of pie crust. You'll probably end up
re-rolling the dough about three to four times
to get all 24 circles. (lighthearted music) Repeat this process with the
other piece of pie crust dough until you have 48 circles. Spray a mini muffin tray liberally with non-stick cooking spray. Press the pie crust rounds
into the bottom of the cavity. And then up the sides so the
crust completely covers them. Repeat this with all 48 pie crust rounds in two mini muffin trays. Now for the fun part. I'm gonna be showing you three different flavor options to try. But, y'all, you can truly let
your imagination soar here. In total, you're going to
need about one cup of add-ins. This can include meats,
vegetables, and herbs. If using vegetables, there's no need to cook
or saute them beforehand, but be sure to cut them small enough so they become tender while baking. For meats however, you will want to fully cook
them before mixing them in. Today's flavors will include; a bacon, cheddar, and chives, bell pepper, parsley, and mozzarella, and a mushroom, spinach, and Swiss. Place one teaspoon of add-ins
in each mini pie crust. (lighthearted music) And then, top with a sprinkle of cheese. A vegan cheese can be substituted, or it can be left out
completely if you're dairy-free. Pour the egg mixture to fill each cup, just shy of the top of the pie crust. See, this is where that
spout really comes in handy. Use a small spoon to mix together all of the add-ins and cheese so they're evenly distributed
throughout the egg mixture. Cook the mini quiche in a
preheated 375 degree oven for 20 to 22 minutes or until the pie crust is golden brown and the center of the egg
filling no longer jiggles. Pop the quiche out of the
pan using a dull knife, and then serve the quiche immediately with a sprinkle of finely
chopped fresh parsley or chives. Mm. These are so much better
than those frozen ones. And guys, this is a hard call, but I will have to say that this bell pepper parsley
and mozzarella one, mwah. It's totally got my vote for my favorite. But what about you? Which one are you gonna try out first? Let me know in the comments. And if you want a few
more easy appetizer ideas, make sure you check out these
other party food recipes. Thanks so much for hanging out. I'll see you in the next one.
