Cheez-It Mini Quiches with Red Pepper and Scallions - Kellanova

Cheez-It Mini Quiches with Red Pepper and Scallions - Kellanova

Prep Time

45 minutes

Cook Time

25 minutes

Total Time

3 hourss 35 minutes

Yields

48

Directions

  1. Make the crust: Pulse Cheez-It® Crackers in a food processor until finely ground. Add flour, sugar, and salt; pulse to mix. Add butter and pulse until pea-sized crumbs form. Slowly add water, pulsing until a shaggy dough comes together.
  2. Transfer the dough to a lightly floured surface. Use your hands to shape into a flat disc. Wrap in plastic wrap and let chill in the refrigerator for at least 2 hours, ideally overnight, or up to 3 days
  3. When ready to bake quiches, preheat oven to 375F. Grease a 24-count mini muffin pan
  4. Prep the egg filling. In a large bowl, whisk the eggs, whole milk, sour cream, salt, pepper, scallions, peppers, and cheese. Keep refrigerated until ready to use
  5. Roll chilled dough on a floured surface into a 12 circle, turning often. Cut 2.5 rounds with a cutter or cup. Press each round into a muffin tin to form crusts.
  6. Fill crusts with 1 tbsp egg mixture and top each with a Cheez-It®. Bake 25–28 min until set and lightly browned. Cool 5 min, then remove. Repeat with remaining dough to make 48 mini quiches. Serve warm or at room temp.

Ingredients

  • 1 1/4 cup all-purpose flour, plus more for dusting
  • 1 cup Cheez-It Crackers, plus more for garnish
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter, chilled and cubed
  • 1/4 cup ice water, plus more as needed
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/2 cup sour cream or whole milk plain yogurt
  • 1/2 tsp kosher salt
  • Freshly ground black pepper to taste
  • 2 large scallions, thinly sliced
  • 2-Jan medium red bell pepper, chopped
  • 1/2 cup shredded cheddar or monterey jack cheese