One of the foods I had at my birthday party were mini-quiches. They're really easy to make. Today I'll be demonstrating a standard-sized quiche, muffin-sized quiche, and mini-muffin sized (for parties). At my party, we served 3 kinds: bacon and onion (our favorite), broccoli, and apple and brown sugar. All were made using sharp cheddar cheese. On this post, I'll be demonstrating three flavor combinations: bacon and onion, mushroom and onion, and spinach and onion.
Ingredients for 1 standard quiche, or about seven muffin-sized, or about a dozen mini-sized :
- 1 pie crust (we buy the rolled, frozen kind)
- 4 eggs
- 1 cup of whole milk or half and half
- 1 cup of cheese of your choice (we like the flavor of sharp cheddar)
- Spray Pam or something to lightly grease your pie pan
- filling of your choice (we used one package of bacon and one onion for the standard-sized)
- pie pan
- 2 cup liquid measuring cup
Preheat oven to 350 degrees.
First, prep your filling.
To make a bacon and onion quiche, all you have to do is chop up a package of bacon,
fine dice an onion,
saute it together, and blot off grease.
Since I was making two standard-sized bacon and onion quiches, I have two packages of bacon and two onions sauteing here.
Roll out a pie crust and lay it gently in a lightly greased pie pan. I sprayed my pan with Pam.
Fill it with the bacon and onion mixture.
Sprinkle with cheese.
To make egg mixture, crack four eggs into a 2 cup measuring cup.
Fill the rest of the way with milk and whisk.
Pour the egg mixture over the bacon and cheese and place in a 350 degree oven for 30-40 minutes.
You can also make small and extra-mini quiches by using muffin and mini-muffin tins.
First, spray your tins with Pam.
Roll out the pie crust and cut it out with a cup. Gently place crusts into well-greased muffin cups and fill with mixture. For these, I sauteed an entire quart of diced baby Bella mushrooms and one fine diced onion. These needed a little salt too. I also topped these with cheese and poured egg mixture into each cup. These were also baked for thirty minutes at 350.
|Mushroom and onion filled crust awaiting cheese and egg mixture.|
We've also made spinach and onion quiches. For mini - muffin tins, simply use a smaller cup to cut your pie crust. For our spinach mixture, I thawed a small bag of frozen, chopped spinach
and mixed it with sauteed onions. I also seasoned it with some salt and a little nutmeg. These too were topped with cheese and egg mixture. The muffin tins (both sizes) need more spray Pam because they are a little trickier to get out of their tins.
Here are some mini ones waiting to go into the oven. Bake these for 20-30 minutes in a 350 degree oven as well.
Fresh out of the oven.
After a few minutes, run a knife around the edge of each tin and then allow to cool a little longer before gently removing them. I used a narrow, metal spatula to scoop them out one at a time.
Spinach on the left, mushroom on the right!
and the bite-sized minis! :)
Take along these ten cheeses to the commander of their unit. See how your brothers are and bring back some assurance from them. I Samuel 17-18.
~ Emily and Jennifer