Topped Mini Quiches

(7)
  1 reviews
  • 25 min prep time
  • 60 min total time
  • 9 ingredients
  • 48 servings

Ingredients

Quiches

1
package (33.6 oz) frozen Florentine or Lorraine mini quiches (48)

Creamy Pesto Topper

2
tablespoons cream cheese spread (from 8-oz container)
2
tablespoons basil pesto
1
tablespoon finely chopped red bell pepper or pimiento

Red and Green Topper

3
tablespoons cream cheese spread (from 8-oz container)
4
grape tomatoes, each cut into quarters
1
tablespoon chopped fresh parsley

Dill-Shrimp Topper

2
tablespoons dill dip
16
ready-to-eat cooked tiny shrimp (from 8-oz bag)

Directions

  1. 1 Bake quiches as directed on package. Meanwhile, prepare ingredients for toppers.
  2. 2 For Creamy Pesto Topper, mix cream cheese and pesto; spoon about 3/4 teaspoon onto each of 16 quiches. Garnish each with bell pepper.
  3. 3 For Red and Green Topper, spoon about 1/2 teaspoon cream cheese spread onto each of 16 quiches; place 1 tomato quarter in center of each. Garnish each with parsley.
  4. 4 For Dill-Shrimp Topper, spread about 1 teaspoon dill dip on each of 16 quiches; place shrimp with tail end facing upward in center of each. Sprinkle with dill, if desired.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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