Post by marilyn777 on Feb 7, 2010 13:36:19 GMT -5
MINI PARTY QUICHES
They're so versatile, you can substitute your
favorite vegetables for those listed in the recipe.
1 package (15 ounces) prepared refrigerated piecrusts
1 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2/3 cup shredded Gruyere, Swiss or Cheddar cheese
1/3 cup chopped steamed broccoli
1/3 cup sauteed mushrooms
1/3 cup chopped tomatoes
Prep Time: 25 minutes
Baking Time: 20 minutes
Makes 24 quiches
1. Preheat the oven to 400F. Line two 12-cup mini muffin pans
with foil liners.
1. 2. Unfold piecrusts. With a 2 3/4-inch fluted round biscuit cutter
or the rim of a glass, cut out 12 rounds from each crust. Press rounds
into prepared pans to form a high edge. Prick bottom of rounds
with a fork. Place a muffin liner inside each; fill with pie weights
or dried beans. Place on a baking sheet. Bake until golden brown,
about 12 minutes. Remove top liners and weights. Reduce oven
temperature to 350F.
3. In a bowl, whisk together half-and-half, eggs, salt, pepper and
thyme. Divide cheese among shells. Pour egg mixture into shells.
Top 8 quiches with chopped broccoli, 8 quiches with mushrooms
and remaining 8 quiches with chopped tomatoes.
4. Bake until set, about 20 minutes. Cool in pan. Loosen quiches
with a metal spatula; remove from pan.
* Before topping quiches with the vegetables, make sure the
vegetables are drained well. Excess moisture can result in soggy
piecrusts.
* These mini quiches can be made ahead of time and frozen. When
reheating, allow a few extra minutes to baking time.
They're so versatile, you can substitute your
favorite vegetables for those listed in the recipe.
1 package (15 ounces) prepared refrigerated piecrusts
1 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2/3 cup shredded Gruyere, Swiss or Cheddar cheese
1/3 cup chopped steamed broccoli
1/3 cup sauteed mushrooms
1/3 cup chopped tomatoes
Prep Time: 25 minutes
Baking Time: 20 minutes
Makes 24 quiches
1. Preheat the oven to 400F. Line two 12-cup mini muffin pans
with foil liners.
1. 2. Unfold piecrusts. With a 2 3/4-inch fluted round biscuit cutter
or the rim of a glass, cut out 12 rounds from each crust. Press rounds
into prepared pans to form a high edge. Prick bottom of rounds
with a fork. Place a muffin liner inside each; fill with pie weights
or dried beans. Place on a baking sheet. Bake until golden brown,
about 12 minutes. Remove top liners and weights. Reduce oven
temperature to 350F.
3. In a bowl, whisk together half-and-half, eggs, salt, pepper and
thyme. Divide cheese among shells. Pour egg mixture into shells.
Top 8 quiches with chopped broccoli, 8 quiches with mushrooms
and remaining 8 quiches with chopped tomatoes.
4. Bake until set, about 20 minutes. Cool in pan. Loosen quiches
with a metal spatula; remove from pan.
* Before topping quiches with the vegetables, make sure the
vegetables are drained well. Excess moisture can result in soggy
piecrusts.
* These mini quiches can be made ahead of time and frozen. When
reheating, allow a few extra minutes to baking time.