This week I’m thrilled to share with you a favorite recipe for Savory Mini Quiche and to be a part of the fabulous Beth Bilstrom’s Baking NOW Holiday Tour. The Tour is being hosted by Beth on her wonderful site More Than Oregano. Each Tuesday until Christmas a stellar blogger is contributing either a well loved family recipe, or something new and amazing they dreamed up to share with you this season. There are some drool worthy recipes that have already been posted, and more still to come!
I’m featuring a lovely mini quiche this week. I came up with this nosh in a desperate moment several years ago when I had a load of people coming over and no time to shop. I always have the basic foundation for a quiche in the house so I did a fast adaptation. They don’t require anything other than a cocktail napkin so they’re perfect when one hand is already occupied with a Christmas beverage!
A pictorial recipe right? And here are the written instructions…
Savory Mini Quiche
- 1 Pie Crust (Your own favorite recipe or store bought.)
- 3 Small Eggs
- 1 1/2 Cups Half & Half
- 4oz Cheddar Cheese (I use Super Sharp Cabot.)
- Dash Fresh Grated Nutmeg
- Fillings of your Choice (Prosciutto, Ham, Onion, Red Pepper, Chard, Spinach, Mushrooms etc.)
- S&P (To Taste, Take into consideration if you're using salty ham or another salty filling.)
|Chop your vegetables fine and sauté each one individually in a tablespoon or so of butter. Set aside. If using prosciutto or ham, chop that fine and set aside as well.|
|Combine the eggs and the half and half in a pitcher (it will make it MUCH easier to pour). I usually crack the eggs into a separate bowl and scramble them up before combining with the dairy.|
|Add the salt, pepper and nutmeg to the egg mixture and set aside.|
|Grate the cheddar and set aside in a bowl.|
|Flour your board or counter and roll the dough out. You want it a bit thinner than a standard pie crust.|
|Cut the dough out and line your pans with the mini crusts.|
|Fill all the cups with a bit of cheese and then start adding your veggie and meat filling in whatever combination you like.|
|Pour the egg mixture carefully into each little cup. Don't overflow or they can be difficult to get out of the pan.|
|Set in a 350 degree oven for 20 to 25 minutes. Can be served warm or at room temperature. This recipe easily makes 24 mini quiche with filling leftover.|
In all honesty, you can use whatever cheese you like too, I call for cheddar because it has a kick to it but there are loads of others including the standard Swiss that are yummy. And I’ve used a combo of red pepper, chard and prosciutto in one and then onion and prosciutto in the other. When the onion is cooked slowly it get’s fabulously sweet and tastes amazing with the salty prosciutto. Also, I bought a bunch of different sized cookie cutters a few years back which is what I used to cut the circular shapes. You could use an empty can and it would work just as well.
I hope you give this recipe a try and take a moment to look at the other recipes in this series. They really are amazing!
Thanks for reading EG!