They say real men don’t eat quiche, so if that is an issue in your house, you may wish to market quiche as “egg pie”, like my sister is forced to do. Little egg pies.
For the baby shower I hosted this past weekend, I wanted easy to make, easy to eat, and delicious to taste appetizers. Most of the guests were seated on chairs or our couches, so heavy-duty cutting was out. I love making (spellcheck keeps wanting me to change that to “lovemaking”, which puts a whole new spin on things…) quiche, but the idea of someone having to serve themselves a huge slice of quiche didn’t appeal to me. Using my powers of the process of elimination, I settled on the idea of mini quiches. Who doesn’t love mini quiches? You know who? Communists.
Makes 56 quiches if using the linked pie crust recipe.
1 batch of your favorite pie crust (I use this one and have perfect results every time. I use all butter instead of shortening)
3.5 cups half and half
1 tsp good quality sea salt
1/2 tsp dried dill
7 tblsp flour
Swiss or mozzarella cheese
Toppings of your choice (veggies, shredded cheese, diced cooked meats, etc.)
1) Roll your dough out to your desired thickness. I found about 1/8 of an inch was pretty decent. Thin enough to work with, and thick enough to hold all the stuff inside. That’s what she said.
2) Grease a muffin tin. REALLY REALLY well. I used organic olive oil cooking spray.
2) Using a very large circular cookie cutter, (or superhero glass) cut out your dough, and place in the muffin tins.
3) Add a small piece of your desired cheese on the dough.
4) Whisk your eggs, flour, dill, sea salt, and half and half together thoroughly. I ended up using my immersion blender to make sure it was all really smooth.
5) Place 1/4 cup of the egg mixture over the cheese chunk.
6) Place your desired fixins’ in each cup. I did diced black forest ham, shredded cheddar cheese, artichoke hearts, and feta, but the possibilities are endless!
7) Bake at 350 degrees for 25 minutes. Allow to cool in the muffin tin for 10 minutes, and then gently loosen them with a knife, and remove using a fork. Place each quiche on a baking rack to cool completely. Serve either at room temperature, or heat just prior to serving.
I had quite a few leftover, so I placed them on a baking sheet lined with parchment, and froze them overnight. I removed them from the sheet, and put them in a freezer Ziploc. As long as you freeze them individually first, you should have no issues storing them together. It’s greatly convenient to grab one or two to heat up for a quick breakfast or lunch. Quiche…err “egg pie” is a really versatile meal that is full of protein and deliciousness.
Unless of course you’re a commie.