Mini-Quiche Appetizers
May 15, 2008 by glutenfreesoxfan
I’d been meaning to try out a few appetizer recipes, and finally got around to making a few this week. These little quiche were SO cute and really easy to make! And they tasted really good too!
I should have taken pictures as I made them, but I forgot. Oops. I also didn’t use a recipe while making these, so the following will be a slightly vague description, but really, they were easy - I promise!
First, I made a batch of my standard pastry crust. I use the Vinegar Pastry from Bette Hagman’s cookbooks. (I’ve got a step-by-step description of the pastry as part of my chicken pot pie post.) The recipe made more than I needed, so I ended up freezing half.
While the dough was chilling, I prepared me fillings. I made two kinds.
Type 1 was Asparagus and Bacon. I fried than drained about 4 pieces of bacon, and steamed some asparagus until just tender. I also grated (with a micro-plane) some pecorino cheese (because that was the only kind I had on hand).
Type 2 was Smoked Salmon and Green Onion. I sliced the green onion (white and green parts) and diced the smoked salmon. This also had grated pecorino cheese.
Preheat the oven to 400 degrees. Using two mini muffin pans (12 muffins each), take small bits of the dough and press into the bottom and about 3/4 of the way up the sides of each cup. Bake the plain crusts for about 7 or 8 minutes until barely browned.
Fill cups with filling, topping with grated cheese. I filled them loosely, but I did fill them mostly to the top. (Not much fits in each, as they are very small.) Whisk together 3 eggs with about 1 cup of half and half. Pour into each cup.
Bake for about 10 minutes or until just set. Once out of the oven, let sit for a couple of minutes to set up a bit more, then enjoy!
The crust was actually flaky!
these look so yummy!! Perfect for the potluck I am going to on Sunday. Speaking of, is that recipe for pie crust good for a dessert pie? I’ve got a load of fresh strawberries that I’d like to use.
Thanks for a wonderful recipe!
Sarah - I haven’t tried it in a dessert pie, but I know that Carrie (Ginger Lemon Girl) has with success. I do find that the larger you roll the dough the harder it is to work with without it tearing, but at least as for as a bottom crust, no one is going to see that! Rolling it out between plastic wrap would help, and then you can just pick up the plastic and use that to move the dough to the top of your pie. Good luck!
OH YUM! Wow, those are some yummy looking little quiches! Makes me wish I had some for lunch. Dang. I want some.
Carrie - I actually have some left over for lunch today. They are even good cold.
I’m excited about this discovery because after I baked the crusts plain (unfilled), those came out well as is, and would be great for cold appetizers as well. You could stuff them with most anything.
Those look wonderful. I haven’t had quiche in years. I’m going to have to try these. They would be good for lunches to take to work during the week.
Thanks for posting.