Appetizers
Mini Quiches
Cracker-crust mini quiches layered with sautéed onion, spinach, sharp cheddar and roasted red pepper, baked in a mini muffin pan for bite-sized appetizers.
A crustless quiche with a cracker crumb base. Crushed Rosemary & Olive Oil crackers press into a mini muffin pan for a quick crust, topped with sautéed onion and spinach, sharp cheddar and a custard of eggs and milk, finished with slivers of roasted red pepper.
Ingredients
Yield: 6-8
- 1 ¼ cups finely crushed Rosemary & Olive Oil Multi-Seed Crackers
- Gluten-free non-stick cooking spray
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. grated fresh nutmeg
- 6 tbsp. unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1 cup milk
- 2 tbsp. olive oil
- 1 cup finely chopped onion
- 1 – 10 ounce package of frozen spinach, thawed
- 1 roasted red pepper, cut into 48 small slivers
- 2 large eggs
Instructions
Courtesy of Crunchmaster
- Preheat oven to 350 degrees. Spray a mini muffin pan (24 tins) with non-stick cooking spray.
- Combine the cracker crumbs and melted butter. Divide the crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
- In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper, and nutmeg, and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
- Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned about 20 minutes.