Tuesday, March 30, 2010

Now You've Blown It: Make Mini-Quiche

I've been blowing the yolk out of a lot of eggs this month (for projects like this one), but I'm not one to waste a good thing. That's why I decided to try my hand at making mini quiche. Using mini tart tins plus a size larger I was able to bake up some bite- and palm-sized egg pies.

I'm a huge quiche fan, mainly because as long as you have eggs it's a great way to use up leftover veggies. It's also incredibly difficult to mess up. Normally I'm a strict recipe follower, but I've found with quiche a little (or a lot) more of one ingredient rarely creates a problem.

Below is my recipe for quiche, as told to me one day over the phone by my mother. I'm pretty sure she made up the amounts at the time, as she was nowhere near a cookbook, but this basic recipe hasn't failed me yet.

Basic Quiche:

4 eggs
1 cup half and half
1/2 cup real mayonnaise
2 tablespoons flour
1/3 cup minced onion
Pinches of salt and garlic powder
8-ounce shredded cheese package
1 package frozen chopped spinach

Pre-heat the oven to 350 degrees F. Thaw the spinach, squeeze the water out of it, then fluff it up with a fork. Whip the first four ingredients together, then mix in the rest. Pour the mixture into a frozen pre-made pie crust. Cover the crust with a rim of aluminum foil. Bake in the oven for 45 minutes, or more if the quiche is still looking quite runny.

Use this as a launching pad to mix up the ingredients and have fun. I often use minced fresh garlic rather than garlic powder. For mini- and palm-sized quiche in tart tins you'll want to make your own crust rather than using a full-size pre-made pie shell. I use the classic Better Homes and Gardens recipe here. Or you can purchase a refrigerated pie crust that you can unroll, cut, and press into the tins. If you aren't a spinach fan I recommend bacon and tomato, broccoli and cheese, or mushroom and sausage quiche. Be sure to cook and squeeze the moisture out of your more watery ingredients. Quiche is my perennial favorite for Easter brunch—I hope it will become one of your traditions too!


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