Mini Quiche Recipe

This is a mini-quiche recipe I promised Sarah, from La Jeune Marie. Have I taken long enough to get this up? So sorry! I just hope you enjoy this as much as eldest and I have.

We're going to have a nice long weekend ahead of us and I thought, "What better time to enjoy a fun, scrumptious recipe?". And since I know many will have gatherings for Memorial Day, it's the perfect opportunity to pass around a delicious appetizer.



Mini Quiche Recipe: The Basic

1 pkg. pie-made pie crust
4 lg. eggs
2/3 c. heavy cream or milk
1/4 c. sharp cheddar cheese
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 400 degrees. Press small parts of the dough into tartlet or mini muffin pans. Bake until golden for about 10-15 minutes. The crust should be a little brown on the indside. Let the crusts cool for 10 minutes before filling. While crusts are cooling, beat eggs, cream, cheese, then add salt and pepper. Spoon 1 to 2 tablespoons into each pastry, then bake until set. This will take approximately 8 minutes and should yield around 2 1/2 dozen.

As you can see, it's a variation on my regular quiche recipe. You can use whatever ingredients you wish to add, just make the portions very small. You can use biscuits, puff pastry, or your own crust recipe. You can use milk as I usually do, but for these little bites I will say this: It's much richer and memorable with the cream. And can you really go wrong with cream in anything?

I don't think so.

The recipe is pretty simple, but because of the smaller size, I'm more careful with measuring how much goes into the quiche mix. Plus, due to the size of the cups, it really is better to pre-cook the crust as opposed to the larger one where baking them together is perfectly fine.

Should you choose to make these into Quiche Lorraine, all you need to do is add either pre-cooked and crumbled bacon to the liquid or small bits of diced ham. I love the Florentine myself, so I added spinach with finely shreded parmesan (or finely shredded montery jack or gruyere if you're feeling adventurous) to some of our mini-quiches.

Two quick notes about adding the spinach. One, make sure that if it's not fresh (as in frozen) you defrost it, drain it, and squeeze the everliving life out of the spinach to remove excess liquid. Since it will be put into the liquid part of the quiche, it will be plenty moistened. Two, you don't need alot of spinach in each quiche. The best way to incorporate it is to put a tiny bit into the shell of the quiche, then pour your liquids on top of it. Be sure that you season your spinach as well. Not too much, though, as the size of these quiche are so small.

A little will go a very long way.

I hope that if any of you have an evening to yourself or a party to throw you'll try these. They're quicker than they sound, delicious, and if you're not careful, likely to be alot less before your family gets home or your guests arrive.

Not that I know this from first hand experience. Not me!

Enjoy a safe and fun Memorial Day weekend and this delicious recipe.