Mini Quiches

November 3, 2019

What to bring to a potluck?  It depends where you are headed and do you have electricity or an oven.  Do you want to drag that crock pot around?  Or do you bring something that can be served room temperature?  In the summer I usually bring a vinegar based salad but at this time of year I opt for mini quiches.  You can change up the ingredients, they are great warm or at room temperature and they are individual sizes so easy to serve.

 

This batch is for the Connecticut Herb Association annual meeting.  I opted for my favorite omelet ingredients - spinach, sun dried tomatoes, mushroom and feta.  You can use whatever cheese you like and change up the veggies to suit the season or your tastes.  You can leave the bacon out.  Enjoy!

 

 

Mini Quiches

Pie crust:

1 Cup flour

Pinch of salt

½ cup butter

¼ cup water

 

Filling:

2 eggs

½ cup milk

½ cup cheese (feta, swiss, cheddar)

4 slices bacon, crisply cooked, drained and chopped

½ cup finely chopped mushrooms, sautéed

½ cup chopped, cooked, spinach, all water removed

1 green onion, chopped

½ cup sundried tomatoes (packed in oil), chopped

1 garlic clove, pressed

Salt and pepper to taste

 

Pie crust:  Mix flour, salt and butter with a pastry blender until the consistency of very coarse sand.  You want bits of butter in the crust.  Add the water and blend just until combined.  Roll out in two batches.  Roll thinner than you would for a pie crust as these are mini.  Cut crust with a cookie cutter or biscuit cutter a ¼ bigger than the hole on a mini muffin pan.  Press rounds from the center into the muffin cups.

 

Filling: Whisk milk and eggs together.  Add remaining ingredients and stir well.  Put a tsp of filling in each pie crust.  Bake at 400 degrees for 15 to 17 minutes.  Crust will start to brown, and filling will be set.  Makes about 30 mini quiches. Serve warm or at room temperature.

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