Miniature Quiches Recipe
Ingredients
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Cream cheese | 1 , softened | |
| 4 eggs, slightly beaten | ||
| Spinach | 250 Milliliter, chopped | |
| Shredded Swiss cheese | 175 Milliliter | |
| 125 ml finely chopped ham | ||
| 50 ml finely chopped green onions | ||
| Hot pepper sauce | 2 Milliliter | |
| 24 crepes 15 cm (6 inches) diameter | ||
Directions
To make filling: In bowl, blend soup into cream cheese until smooth.
Stir in remaining ingredients except crepes.
To make appetizers: Lightly oil 24 small muffin cups.
For each appetizer, place browned side of crepe on flat surface; fold edges toward center to form a square about 9 cm (3 1/4 inches).
Gently press folded crepe into muffin cup, lining bottom and sides (corners of folded crepe will extend above muffin cup).
Spoon about 45 mL (3 tablespoons) filling mixture into crepe-lined cups.
Bake at 190°C (375°F) for 10 minutes; lay foil over top.
Bake 20 minutes more or until done.
Remove from muffin cups by gently running spatula around outside of crepes.
Cool slightly before serving.
Stir in remaining ingredients except crepes.
To make appetizers: Lightly oil 24 small muffin cups.
For each appetizer, place browned side of crepe on flat surface; fold edges toward center to form a square about 9 cm (3 1/4 inches).
Gently press folded crepe into muffin cup, lining bottom and sides (corners of folded crepe will extend above muffin cup).
Spoon about 45 mL (3 tablespoons) filling mixture into crepe-lined cups.
Bake at 190°C (375°F) for 10 minutes; lay foil over top.
Bake 20 minutes more or until done.
Remove from muffin cups by gently running spatula around outside of crepes.
Cool slightly before serving.
Chef
