Cheez-It Mini Quiches with Red Pepper and Scallions - Kellanova
Prep Time
45 minutes
Cook Time
25 minutes
Total Time
3 hours 35 minutes
Yields
48
Directions
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.
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
When ready to bake quiches, preheat oven to 375F. Grease a 24-count mini muffin pan
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
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.
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
