Servings: 6 Prep: 30 min Cook: 30 min Total: 1 hr
I used to have a catering company in Mexico. One of the most popular breakfast items was my mini-quiches. They were flakey, butter little egg pies, but … in the best possible way. When I lost “pie dough” from my life, I quickly started to look for a solution. As per usual, I turned to Kevinpa, who always had a tasty solution. He has several pie crusts, but none really stacked up to the flavor I was looking for.
Then, I found a somewhat strange recipe for “BBQ Beef Cups“. Here, he basically uses biscuit dough, then bakes BBQ Beef into the biscuit, pressed into a muffin pan. THIS looked interesting …
So, I made the dough, rolled it out a bit thinner than the way I believed Kevin had been … greased my pan, laid the dough into the pan and added my quiche fillings. Bake and eat! They were just a bit sweet for my tastes, but I know the sweetener is there to help mask the slight twang that comes with Carbquik. So, my version has a bit less sweetener. Instead, I started adding fresh herbs and spices directly into the dough. This really helps!
These little mini quiches are fantastic (but a bit messy and sticky to make … you’ll see!) 😉
Rosemary Scented Ham and Cheddar Mini-QuichesPrint Rate
- 1 cups Carbquik
- 1/4 cup resistant wheat starch 75
- 1/4 cup wheat protein isolate 5000
- 1 tsp 'Swerve' or other sugar replacement
- 2 tbsp fresh whole butter softened
- 1/2 tsp salt
- 2 tsp fresh rosemary chopped
- 1/2 tsp crushed red chili flakes
- 1/2 lb cheddar cheese grated or cut into small cubes
- 1/2 lb ham cubed
- 1 1/4 cups cream heavy whipping
- 4 large whole eggs
- 1 tbsp dijon mustard whole grain
- 2 tsp capers drained and coarsely chopped
- salt and pepper to taste
- In a mixing bowl, combine the ingredients until they come together.
- Dust a countertop with extra wheat protein isolate.
- Place the sticky dough into the table and dust with more wheat protein isolate.
- You'll want to keep heavily dusting both the table and dough while you work with it, but at this point, roll it out to about 1/4 inch thick. It should be roughly equivalent to a pie dough in thickness, but a little thicker is also nice and tasty.
- Cut the dough into the desired shapes (I cut them into squares in the photos).
- Butter and dust two large 6-muffin pans. Lay your 12 pieces of dough into each muffin cup. Be sure there are no holes in the dough, while also making sure the dough is pushed down to form against the base of the muffin cup (any extra air trapped underneath the cup will expand when the quiches are baked ... which can get messy).
- Pre-heat oven to 325 F.
- Divide the ham and cheese 12 equal portions within the cups.
- Whisk together your egg mixture, in a bowl. Pour equal amounts into each muffin cup.
- Bake for 25 to 30 minutes, or until quiches are nice and golden brown.
- Remove and serve!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …