Prep: 10 minutes
Cook: 10 minutes
Difficulty: Easy
Difficulty: Easy
Ingrédients
- 1/2 cup Mozzarella Cheese, (cubbed, small)
- 4 whole Eggs
- 2 Tbsp Huile d'olive extra vierge
- 3 Tbsp Tomato and Black Olive Chutney – Zoë Olive Oil
- 1 Tbsp Salt and Pepper, (to taste)
- 1/4 cup fresh Basil, (I used frozen but fresh is best)
- 1/3 cup Heavy Cream (Whipping Cream)
- 18 whole Nut-free Pie & Tart Crust , (I used a Frozen Pre-Made)
Process
- Remove tarts from freezer and place them onto a baking sheet to thaw out for about 10min
- In a meidum bowl, crack your eggs and whisk well
- Add your mozzarella cheese, olive oil, salt, pepper, tomato and olive chutney, basil and heavy whipping cream, mix well
- Once tarts are thawed take a fork and make 3 marks into the tart shells
- With a laddle, scoop even amounts of batter into each pie shell
- Bake the tarts in a preheated ovenat 375 degrees for 8min or until they puff up nicely
- Once cooked, remove from the oven and allow them to cool at room temperature before serving
- Apprécier!
Notes
This recipe makes 18 mini quiche! You can make these ahead of time and pop them in the air fryer right before your guests arrive