Moroccan Tagine-Spiced Mini Quiches with Goat Cheese

Individual quiches filled with a flavorful Moroccan tagine-spiced egg custard and goat cheese. These are perfect as an appetizer or brunch item.

Prep Time

20 minutes

Total Time

45 minutes

Calories

335 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.19/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

6shellsPre-made Mini Pie Crusts(Or use shortcrust pastry to line a muffin tin.)

£2.50

3Eggs(Large)

£0.80

0.5cupHeavy Cream

£0.75

0.3cupMilk(Whole milk preferred, but any kind will work.)

£0.10

4ozGoat Cheese(Crumbled)

£2.00

0.3Onion(Finely diced)

£0.15

1tablespoonOlive Oil

£0.10

1.5teaspoonsTagine Spice Blend(Or use a blend of cumin, coriander, ginger, turmeric, cinnamon, and paprika.)

£0.30

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

2tablespoonsFresh Cilantro(Chopped, for garnish (optional))

£0.40

Total Cost

£7.15

£1.19 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a small skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in the tagine spice blend and cook for another minute until fragrant.
3.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4.
Divide the cooked onion mixture evenly among the mini pie crusts.
5.
Crumble goat cheese evenly over the onion mixture in each crust.
6.
Pour the egg mixture over the goat cheese and onion, filling each crust almost to the top.
7.
Bake for 20-25 minutes, or until the custard is set and the crusts are golden brown. A knife inserted near the center should come out clean.
8.
Let the quiches cool slightly in the muffin tin or tart pans before removing. Garnish with fresh cilantro, if desired.
9.
Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (75g)

335 kcal / 1402 kJ

Carbs

16g

6% of RDA

Fat

25g

36% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

230 mg

10% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, use crème fraîche instead of heavy cream.

Add other vegetables like diced bell peppers or zucchini to the onion mixture for added flavor and texture.

Blind baking the crusts for 5-10 minutes before adding the filling can help prevent a soggy bottom.

If the crusts are browning too quickly, cover them with foil during the last 10 minutes of baking.

Cooking Equipment

Oven

Mixing Bowls

Whisk

Muffin Tin (or individual tart pans)

Wine Pairings

No wine pairing suggestions available for this recipe.

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