Entertain with Magic
Celebrate the flavors of spring with these delightful mini asparagus and tomato quiches! Bursting with vibrant colors and fresh ingredients, these bite-sized treats are perfect for brunches, picnics, or any occasion that calls for a touch of elegance.
With a flaky pastry crust, creamy egg filling, and the perfect balance of tender asparagus and juicy tomatoes, these mini quiches are sure to become a favorite in your recipe repertoire. Join us as we embark on a culinary journey through the bountiful flavors of spring with this easy-to-follow recipe! This recipe was part of our Peter Rabbit garden party menu.
Makes six 4-inch quiches
Ingredients:
2 large eggs
3/4 cup half-and-half
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
¼ tsp ground mustard
Salt & freshly ground pepper
Instructions:
2. Whisk together the eggs and half-and-half. Add flour. Season with paprika, ground mustard, and a pinch of salt and pepper.
3. Sprinkle the grated Swiss cheese into the baked shells. Ladle the mixture into the baked tartlet shells filling them ¾ full. Arrange four asparagus spears, spoke fashion, on top. Place a tomato half in between the asparagus spears.
4. Place the tartlet shells on a sheet tray (to catch drips). Bake at 350 F for 30 minutes then increase to 375 F and bake for an additional 5-7 minutes until the pastry is golden brown.
These mini asparagus and tomato quiches are a celebration of spring’s bounty, combining tender asparagus spears and juicy cherry tomatoes with a creamy egg filling, all nestled in a flaky puff pastry crust. Whether enjoyed as an appetizer, brunch dish, or picnic snack, these bite-sized treats are sure to impress with their vibrant colors and fresh flavors. So gather your ingredients and let the beauty of spring inspire your culinary creations with this delightful recipe!
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