Superbowl Snacks: 3 Quiches! Classic Mini Quiche Lorraine, Mini Quiche Florentine, Southwestern Hot&Spicy Mini Quiche

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Looking for satisfying nibbles for The Big Game Day? These three mini quiches will make everybody happy.

The mini Quiche Lorraine where bacon and grated Swiss come together in perfect harmony! Mini Quiche Florentine soft and tasty and finally my preferred pure creation, The Southwestern Mini Quiche that makes all my entourage waiting for Superbowl Day with expectation.

Hot Italian sausages combined with a spicy pepper mix, such a tasty and easy finger food for the Superbowl Party with all your friends! The basic ingredients are all the same, just jazz up your fillings at your likes for a big bash!

Ingredients: serve 16

If you preparing your own pie dough just plan some time ahead.
In this case, as I wanted these party snacks done quickly, I used some good quality mini frozen pies.


  • For the batter of all 2 sets of 8 frozen mini pies crusts
  • 1 cup of milk
  • 1/2 cup heavy
  • 1 cup of cream or half and half
  • 4 eggs

How to make it:
Whisk eggs, nutmeg, salt and pepper then add milk and cream ,whisk strongly so your batter gets a fluffy and airy texture. Reserve and  whisk again each time you will use it,

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Quiche Lorraine filling:

  • 5 thick slices bacon, cut in small cubes
  • 1/4 cup grated Swiss cheese
  • 1/4 cup onions
  • 1/2 teaspoon nutmeg
  • salt
  • ground pepper

Make it like this:

  • Heat in a medium large frying pan on medium heat. Cook the bacon cubes slowly till well browned and all fat is rendered. Remove from heat, pour fat out in a bowl. Reserve bacon pieces on paper towel.
  • Add over medium heat, a second skillet, sprayed with olive oil, onions to fry gently till slightly browned. Reserve.
  • Divide evenly bacon pieces and onions on the bottom of 5 crusts, pour batter into each one, add grated  Swiss cheese enough, mix gently with a fork, so that bacon pieces can swim on surface, adjust  with pepper and touch of nutmeg.
  • Place quiches on a baking sheet, and bake for 25 to 30 minutes. When the batter raises, still giggling and crust is browned. mini quiches are done. Cool on wire rack.

Quiches Florentine Filling

  • 2/3 cup of shiitake, or champignons mushrooms  sliced  in  small pieces
  • 1/2 cup of boiled spinach, well drained and dried
  • 1 garlic glove chopped thinly
  • 1/4 cup  grated Pecorino mixed to 2 tablespoons grated Parmesan
  • handful parsley
  • salt and pepper
  • 2 tablespoons olive oil
  • Chop garlic, mushrooms and parsley.

Make it like this:

  • Over medium heat add on a medium skillet , olive oil, mushrooms , saute’ 3 to 4 minutes till mushrooms become tender.Add garlic and parsley, stir well,  add spinach , salt and pepper , reduce heat,  cook for 3  minutes more
  • Fill bottom of  5 mini pies with mushrooms, spinach mix,  stir well the reserved batter, pour to fill, add 2 cheeses mix, stir gently with a fork,
  • Bake and cool as you did for Quiche Lorraine.

Southwestern Quiches Filling

  • 2 hot Italian sausages (chair)
  • 1/2 of each red and green pepper thinly sliced
  • 1/4 medium onion thinly sliced
  • 1 teaspoon paprika powder
  • 1 teaspoon red pepper powder
  • 2 tablespoons olive oil
  • 2 tablespoons red wine
  • 1 to 1/2 teaspoon of Tabasco as you like it
  • salt
  • 1 jalapeno chopped (optional)
  • 1/2 cup mexican cheese

Make it like this :

  • In a medium skillet sprayed, over medium heat, brown sausages chair, gently for about 5 minutes, add red wine let it reduce slowly.
  • In a second skillet pour olive oil, saute’ pepper and onions, jalapeno if you like, when all are tender, sprinkle with red pepper power, paprika, add drops of Tabasco.
  • Fill 6 remaining pie crusts with half sausage, half pepper onion mix, add batter, grated mexican cheese, pass the fork to evenly arrange the filling.
  • Bake  and cool as Lorraine and Florentine.
  • Large and mini quiches are wonderful served warm with a salad or cold , you can keep them in the refrigerator for about 5 days and reheat, covered with a foil, at low heat in the oven.

Share with your friends!

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