Baby Quiches with Tiny Carrots
Serves: 12
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons finely chopped prosciutto
  • 2 tablespoons coarsely grated carrot
  • ½ cup heavy whipping cream
  • 1 large egg
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • Garnish: tiny carrots with tops*, halved
  1. Preheat oven to 400°. Lightly spray 12 (2¼-inch) tartlet pans with cooking spray.
  2. Working with one sheet at a time, on a lightly floured surface, unroll piecrust dough. Using a 2⅞ -inch round cutter, cut 6 rounds from each dough sheet. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, press dough into indentations in sides of tartlet pans. Using a rolling pin, roll over top of tartlet pans to trim excess dough. Using a fork, prick bottom of dough in each tartlet pan several times. Place prepared tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
  3. Place a small piece of parchment paper in center of each prepared tartlet pan, letting ends extend over edges of pan, and place ceramic pie weights or dried beans atop each parchment piece.
  4. Bake until crusts are light golden brown, approximately 7 minutes. Let cool completely on a wire rack. Remove pie weights and parchment paper.
  5. Reduce oven temperature to 325°.
  6. Layer cheese, prosciutto, and carrot evenly in crusts.
  7. In a liquid-measuring cup, whisk together cream, egg, salt, and pepper until smooth. Whisking as needed, pour cream mixture into crusts, filling three-quarters full.
  8. Bake on lowest oven rack until quiches are lightly browned and puffed, 10 to 15 minutes. Let cool slightly before carefully removing from tartlet pans. Serve warm or within 2 hours at room temperature.
  9. Just before serving, garnish each quiche with a tiny carrot half and with carrot tops, if desired.
*We used Tiny Veggies™ Carrot Mix from Gourmet Sweet Botanicals, 800-931-7530,

Quiches can be made a day in advance, cooled completely, placed in an airtight container, and refrigerated overnight. Reheat in a 350° oven until warm, approximately 5 minutes. Garnish just before serving.
Recipe by TeaTime Magazine at