The Foodie Blogroll

Mini Quiches

A quiche is a French baked dish that is derived from a custard that is made from eggs and milk/cream in a pastry crust. The pastry shell is usually blind baked before the other ingredients are added, the reason you're doing this is because when you're making your quiche you don't cook your vegetables (you can, but you don't have to since it will cook in the custard), therefore you need to bake your crust prior. Quiches are a great dish to make because you can really add anything into them, you have vegetables going bad, toss them in, have leftover chicken from three nights ago, toss them in, you have too much cheese because it was on sale and you didn't you as much as you thought you would, toss it in, get the point? Not only are they versatile with what you can put in them, but you can also eat them for any meal. Depending what you put in them, you can make breakfast quiches, lunch and dinner, can it get any better than that? I like the idea of making mini quiches, because you can make a large batch, freeze them, and take them out for snacks, or meals, and they are especially perfect for children. They also help with portion control which is also an advantage to making mini quiches instead of a large pie dished one. I have two different quiche recipes that I'm going to share.

Recipe taken from here

Broccoli Mini Quiches

  • 4 large eggs
  • 1 1/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp paprika
  • Salt to taste
  • 2-3 cups broccoli
  • 1 tsp EVOO
  • 1 diced onion
  • 3 minced garlic cloves
  • Handful of Asiago cheese to spread on top of the quiche's to give them a crispy top

In a skillet, your EVOO, onion and garlic cloves until fragrant. Add your finely chopped fresh broccoli and saute for 5-6 minutes or until the broccoli is tender.

Preheat oven to 400F.

In a bowl, whisk together the remaining ingredients, stir in the cooked and cooled broccoli mixture.

Grease a 12-cup muffin pan. Divide the batter equally among the cups and bake for 20 minutes or until the quiches are puffy and golden.

For this quiche, I used the same directions just changed up the ingredients. I love how versatile quiches really are!

Vegetable Quiche

  • 4 eggs
  • 1/2 cup flour
  • 1 cup broccoli
  • 1 cup milk
  • 1/4 cup diced red pepper
  • 1 cup of button/cremini mushrooms, chopped into small pieces
  • 3 cloves garlic, minced
  • 1/4 onion, diced
  • 3 stalks green onions, sliced thinly2 tsp oregano
  • 1 tsp cayenne pepper
  • Sea salt and pepper to taste
Enjoy :)

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