Staring red eyes give these zombie-faced mini quiches an eery aura. The bite-size appeal and tasty filling will have Halloween guests gobbling them up anyway! Pimiento-stuffed olive slices serve as the hypnotic eyes, but pearl onions hidden beneath keep the eyes from sinking into the rich egg-and-cheese filling.
Pastry dough for (9-inch) double crust pie*
20 pearl onions or frozen pearl onions, thawed and halved
3 large eggs
1 1/2 cups whole milk
4 ounces Swiss or Fontina cheese, shredded (1 cup)
3 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup pimiento-stuffed green olives and/or large pitted black olives, sliced
- Prepare and chill pastry dough.
- If using fresh pearl onions, place them in a saucepan of boiling water. Remove saucepan from heat and let stand for 5 minutes. Drain. When cool enough to handle, remove skins from onions; carefully halve onions. Set aside.
- Preheat oven to 375°F (190°C).
- Divide chilled Pastry Dough into 20 portions; shape each portion into a ball. Place one ball in each of twenty 2 1/2-inch muffin cups. Press dough into bottoms and up sides of muffin cups. Set aside.
- In a medium bowl beat eggs with a fork until combined. Stir in milk, cheese, green onions, salt, and pepper. Ladle egg mixture into pastry crusts, filling each three-fourths full. On top of egg mixture in each muffin cup, arrange pairs of pearl onion halves and olive slices.
- Bake in the preheated oven for 20 to 25 minutes or until a knife inserted near centers comes out clean. Let cool in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm.
Makes 20 mini quiches.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.