Thursday, February 28, 2013


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
  • whisk
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.

Standard muffin-sized

Spinach on the left, mushroom on the right!

and the bite-sized minis! :)

For the apple and cheddar: fine dice an apple, sprinkle with brown sugar, cheese, and egg mixture; and bake the same as the others.  For the broccoli: we used our mini- food processor to grind up a frozen package of broccoli before adding the cheese, etc.  You could use practically anything that would taste good with cheese!  These are also good for breakfast.

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

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