Quiche Breakfast Bites
If you have crust trimmings from your holiday pies, bake 'em into savory mini quiches or sweet tartlets for breakfast.
- Total Time:
- Yield: Makes 4 tartlets
Photography: Chelsea McNamara Cavanaugh
Source: Martha Stewart Living, November 2016
- Scraps from Test Kitchen's Favorite Pate Brisee
- 1 egg
- 2 tablespoons heavy cream
- 1 piece cooked bacon, crumbled (about 2 tablespoons)
- 1 tablespoon sauteed chopped onion
- 1 tablespoon grated Gruyere
- Pinch of salt
Preheat oven to 400 degrees. Gather the scraps and roll them out to a scant 1/8 inch thick on a lightly floured surface. Use a ring mold or glass to cut out 4-inch rounds. Place them in standard Mason-jar lids (2 3/4-inch diameter) and crimp the edges. Freeze 20 minutes.
Line each crust with parchment and fill with dried beans or pie weights. Bake until dry and beginning to brown around edges, about 22 minutes. Remove parchment and weights; continue baking until pale golden brown and cooked through, about 8 minutes more. Let cool completely.
Preheat oven to 375 degrees. Whisk together egg and cream. Add bacon, onion, Gruyere, and salt. Divide filling among 4 mini tart shells; bake until just set, about 15 minutes more. Let cool before eating.