Quiche Cups with Sun-dried Tomatoes, Toasted Pine Nuts and Parmesan Recipe

Name: Quiche Cups with Sun-dried Tomatoes, Toasted Pine Nuts and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Large Egg Roll Wrappers, Defrosted; 4 whole Eggs, Room Temperature; 5 ounces, fluid Milk; 7 ounces, weight Mild Grated Cheese (i.e. Gouda, Monterey Jack, Swiss, Etc.); 7 ounces, weight Herbed Cream Cheese (i.e. Boursin); 2 pinches Black Pepper (Use Salt Sparingly, And Only If Your Toppings Aren't Salty); 1 bunch Chives, Snipped; 4 whole Sun-dried Tomatoes, Minced; 4 Tablespoons Pine Nuts, Toasted; 2 Tablespoons Grated Parmesan Cheese

Servings: persons

12 whole Large Egg Roll Wrappers, Defrosted
4 whole Eggs, Room Temperature
5 ounces, fluid Milk
7 ounces, weight Mild Grated Cheese (i.e. Gouda, Monterey Jack, Swiss, Etc.)
7 ounces, weight Herbed Cream Cheese (i.e. Boursin)
2 pinches Black Pepper (Use Salt Sparingly, And Only If Your Toppings Aren't Salty)
1 bunch Chives, Snipped
4 whole Sun-dried Tomatoes, Minced
4 Tablespoons Pine Nuts, Toasted
2 Tablespoons Grated Parmesan Cheese

1
Preheat oven to 350 degrees F (180 degrees C).
2
Grease a 12-cup muffin pan, or use a nonstick one.
3
Take an egg roll wrapper and fold the four corners into the center.
4
Place, folded side facing up, into the muffin pan and press it into the shape of the cup.
5
Repeat with the remaining wrappers and try to arrange them so that the edges of each wrapper touch each other as little as possible, preferably not at all.
6
Make sure that there are no places where the quiche mixture can seep through.
7
This will cause the cup to stick and it will tear when you try to remove it after baking.
8
Whisk the eggs, milk and cheeses together.
9
Season with black pepper.
10
Use a ladle to fill the egg roll wrapper cups evenly.
11
Stir the mixture well each time so that you get an even amount of cheese and egg/milk.
12
There should be approximately 1.6 fl.
13
oz.
14
(50ml) of quiche filling in each cup.
15
Do not let any of the mixture drip down the sides of the wrappers.
16
This will also cause sticking and tearing.
17
Top the filled cups with extra ingredients.
18
I did it in this order: chives, sun-dried tomatoes, toasted pine nuts and finally a small pinch of grated Parmesan cheese.
19
Bake for 25-30 minutes until golden brown and no longer jiggly.
20
Carefully remove the quiche cups from the muffin pan and place on a wire rack to cool.
21
Serve at room temperature.
22
They are wonderful served with a nice big salad!

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 whole Large Egg Roll Wrappers, Defrosted, 4 whole Eggs, Room Temperature, 5 ounces, fluid Milk, 7 ounces, weight Mild Grated Cheese (i.e. Gouda, Monterey Jack, Swiss, Etc.), and more.

Yes, Quiche Cups with Sun-dried Tomatoes, Toasted Pine Nuts and Parmesan falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quiche Cups with Sun-dried Tomatoes, Toasted Pine Nuts and Parmesan

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