Saturday, July 21, 2012

Mini Quiche

The thing I love about food presented as small bites is the same thing I love about self-serve froyo places: I don't have to commit to any one dish or flavor. I can have a little of each and try it all. These little quiche are not only cute, portable, and easy to eat, but the crust is flaky and puffy and the filling is excellent. The most time consuming part is pressing the crust into the tins, but even that doesn't take long. They're also great because, if you don't have a warming tray, these can be served at room temperature and still taste great. (the food safety person in me needs to tell you not to just leave these sitting out overnight or all afternoon, though!)

Mini Quiche
makes 40 mini quiche

1 cup butter or margarine, softened
6 oz cream cheese, softened

2 cups all-purpose flour

2 eggs
1 cup half-and-half cream (can use fat free half and half or evaporated skim milk)
1 cup shredded cheese
1/4 teaspoon salt
dash cayenne pepper or ground black pepper
filling of your choice
          example: 1 large bell pepper, chopped and 2 tbsp chopped green onions was enough veggie for the whole recipe. You could choose sausage, mushrooms, onions, or even just keep it simple and don't add anything to the mixture!

In a mixing bowl, beat butter, cream cheese and flour until smooth. (I thought it made it easier that, at this point, I refrigerated the dough and then took it out about an hour before using it the next day to soften up some. It made it harder and not so sticky). Take one tablespoon of dough and flatten it into a circle. Press onto the bottom and up the sides of greased miniature muffin cups.

In a bowl, beat eggs, cream, salt and pepper. Stir in flavorings. Pour into shells. Bake at 375 degrees F for about 25 minutes or until browned. Serve warm.

adapted from allrecipes

We also had fruit parfaits for the shower. Thank you to Gram, Granddad, and my parents for helping tie tiny little bows and dip marshmallows in chocolate and sprinkles!!!

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