Cheez-It® Mini Quiches with Red Pepper and Scallions
Delight in bite-sized quiches packed with a flavorful mix of red pepper and scallions, all encased in a Cheez-It® crust for a delightful twist.
- For the crust:
- 1 ¼ cups all-purpose flour, plus more for dusting
- 1 cup Cheez-It® Crackers, plus more for garnish
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, chilled and cubed
- ¼ cup ice water, plus more as needed
- For the filling:
- 4 large eggs
- ½ cup whole milk
- ½ cup sour cream or whole milk plain yogurt
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 large scallions, thinly sliced
- ½ medium red bell pepper, chopped
- ½ cup shredded cheddar or monterey jack cheese
Make the pie crust: In the bowl of a food processor, process Cheez-It® Crackers until finely ground and no large pieces remain. Add flour, sugar, and salt and pulse to combine. Add butter and pulse 15-20 times or until the mixture reaches pea-sized crumbles. Slowly stream in water, pulsing as you go, until the dough slowly comes together but is still shaggy.
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.
Transfer chilled dough to a lightly floured surface and use a floured rolling pin to roll dough out. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Use a biscuit cutter or measuring cup (measuring about 2.5 inches in diameter) to cut rounds. Place the rounds in the muffin tin and press to form a crust.
Fill the crusts with a heaping tablespoon of the egg mixture and top each quiche with a Cheez-It®. Bake until the center is mostly set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing. Repeat with remaining dough and egg filling to make 48 quiches. Serve immediately or at room temperature.